Squaring Off Your Items

Squared-Off Carrot Segments

Before cutting an item, we’re going to learn how to square off the item you’re about to cook. The idea
is to get the item to a stage that allows your cuts to be done uniformly. We will use the carrot as an
example, as it is the most common abnormally shaped item you will be using. A lot of the skills you
will learn will leave you with a bunch of waste. This is not as bad as you think! Once you get into the
routine of making your own stocks you will learn that much of the waste will be transformed into
delicious stocks. These techniques put form and perfection first. Many chefs and cooks will tell you
this method produces TOO much waste. While it is true, remember that cutting and chopping has its
own “Pick two of three” catch 22. This is:

Speed, Waste, Uniformity

If you want speed and low waste, you’ll lose uniformity.

If you want low waste and uniformity, you’ll lose speed.
If you want speed and uniformity, you’ll have more waste.

Understanding these conditions, you will come to settle on a spot that is comfortable to you. Many
industry professionals will settle somewhere in the middle.

Notice this: Interesting in learning more about stand mixers? Head over here to learn what the pros

use! And if you’re more interested in learning how to make delicious sauces, check out our classical

sauces section!

Let’s get started on squaring off your carrot:

Start by peeling the carrot, removing the ends. Then, slice the carrot into segmented lengths of 4cm
(2in.). Taking one of the segments, you will slice one end to produce a flat surface. This surface will
then be laid flat, and you will continue the process for remaining sides. Your carrot segment will
come out looking like a 3-dimensional rectangle. Now that you’ve squared off your carrot, you’re
ready to start producing the type of cut you’re after.

The Julienne Cut

 Carrots cut in a jullienne fashion

The julienne is a type of cut that is stick-shaped and very thin. Cut from a squared off item, you will
then slice that item length-wise at a thickness of 1-2mm (1/16 in) leaving you with thin rectangular
cuts. Then, take the thin slices and apply the same technique. You will end up with Julienne (Or
matchstick) cuts!
Dimensions: 2mm X 2mm X 4cm (1/16in X 1/16in X 2in)

The Brunoise Dice

 The Brunoise or Fine Dice

The Brunoise dice is the smallest dice you can have. While you can mince to a smaller dimension,
this method refers to the smallest uniform size available for dicing. This method is simple and only
adds an additional step to the Julienne method. Take your julienne cuts and bunch them up with
your hand. Then cut the julienne into equally shaped dice. That’s it! While simple, it does take a long
time to master. Get crackin’! Great for Soups
Dimensions: 2mm X 2mm X 2mm (1/16 in X 1/16 in X 1/16 in)
The Small Dice
 Potatoes cut in a small dice fashion

The small dice are similar to the brunoise, but it is slightly larger. Start by following the steps to
Julienne your item. You want to slice your squared-off item at a thickness of 3mm. Now it’s only a
matter of finishing off the dice as you would the Brunoise!
Dimensions: 3mm X 3mm X 3mm (1/8 in X 1/8 in X 1/8 in)

The Batonnet

The Batonnet Cut

You’re probably starting to notice a pattern here. We start with squaring off our item, slicing it to the
thickness desires, and then going from there. The batonnet is no different, but what the purpose of
knowing these cuts are they are standard sizes that you’ll see in most professional recipes as well
as recipes posted on TheCulinaryCook. Let’s continue. The Batonnet is no different, and we are
aiming for a larger stick-cut. The batonnet is used when serving a larger potion of an item such as a
vegetable side, to gain height in your dish, or to provide imposing linear appeal to an otherwise
linear-absent dish.
Dimensions: 6mm X 6mm X 6cm (1/4 in X 1/4 in X 2 in)

The Medium Dice

The medium dice type of cuts are derived from the Batonnet and the only added step is slicing the
batonnet to produce cubes. This size is called a Medium Dice.
Dimensions: 6mm X 6mm X 6mm (1/4 in X 1/4 in X 1/4 in)
Mise en Place
M ise en place (or “Meeze”) is the first skill within cooking basics learned in culinary school and
has to relate to your entire organizational ability when it comes time to get down and dirty. Mise en
place translates to everything in place. Everything has it’s place, and to organize yourself before you
begin to start cooking requires the presence of mind to fully embrace the idea of Mise en Place.
We can relate Mise en Place as due diligence in cooking. It means reading your recipe before you
start. It means gathering your ingredients. It means prepping all ingredients and having them ready
to go. It means preparing your day in advance. It means doing today what needs to be done
tomorrow. It means properly calculating your portioning. The number of people you’re serving.

Cooking Basics: Mise en place

In the culinary industry, mise en place also encompasses your line. It means having everything
prepped and ready to go for service in easily accessible places. A proper mise ensures you’re not
running around looking for garlic while your prawns are burning in the pan. A proper mise en place
ensures you are reducing as much stress as possible when you are cooking. It is foundational
cooking basics. You will always be able to notice the cook who has put zero thought into his mise en
place when he’s running around like a chicken with his head cut off with his face looking like it’s
ready to explode. A proper cook will look busy, but will also be calm and collected. All that extra time
he or she spent preparing to cook can now be focused into the cooking and perfection of the dish.

For home users, a proper mise en place means gathering and measuring out your ingredients,
prepping and having them easily accessible before cooking. Once your mise is complete, you can
begin cooking. You will find out that your experience between no mise and full mise en place is night
and day.

Remember that to be successful, you must imitate success. This begins with understanding the
proper organizational skills and implementing them. Mise en place is the difference between an
amateur cook and a professional!
 Mirepoix

Cooking Basics: Mirepoix

M irepoix (meer-pwa) is an vital combination that every cook must know. It is the foundation of
many sauces, stocks and flavorings. Mirepoix is a timeless classic that has a fresh, flavorful aroma.
It is one of my favorite smells personally and I’m sure you’ll learn to love it as much as I do.

Professional Rated Cookware. Amazon.com

Mirepoix consists of 3 ingredients: Carrot, onion, and celery. These 3 ingredients combine in
proportion. The ratio for mirepoix is:

 25% Carrot
 25% Celery
 50% Onion
Anytime you see a recipe stating mirepoix as an ingredient (Such as, 200g Mirepoix), you will know
the proportional ratios of each ingredient. Simple, flavorful, excellent. When you are winging a recipe
or idea in your head, always consider mirepoix for your base. It adds depth and you cannot get the
special type of flavor this combination gives you from anything else.

Learn More Cooking Basics!

 Different Types of Cuts
 Basic Knife Skills
 Best Professional Chefs Knives
Some advanced recipes will only use a portion of mirepoix or use a variation of mirepoix, such as
celery and carrot only. Or stocks that omit carrot entirely. The reasoning behind this is that this
combination of ingredients has a certain coloring property to it. A “white mirepoix” consists of
omitting the carrot and substituting leeks and mushrooms.

A variation of mirepoix exists, called a matignon. This is your standard mirepoix, but with added
ham.

Cooking Basics: Matigon

Foundational Flavors
W hile mirepoix is a foundational flavor (One of the most common), there are other variations
as well. Sometimes you’ll want a different flavor base for your dish, and in such cases you’ll want to
consider other flavoring as well.
Flavoring ingredients can include items such as white mushrooms, leeks, garlic, shallots, tomatoes,
and celeriac. These have mild, foundational flavoring properties and should be experimented in
different combinations to complete your dish. Not all vegetables are suitable for laying a foundation
of flavor, however, and you should be cautious of what you throw into your dish. Some ingredients
have overpowering flavors, such as fennel, turnip, peppers, and so on. Others will impart a bitter
flavor, such as cabbage. Some will affect color – beets for example. Certain types of root vegetables
contain large quantities of starches and can cloud your dish such as potatoes.

A rich, flavorful base is paramount to a delicious tasting dish. Experiment with other variations of
flavors, and use your newly acquired knowledge to make educated decisions!

A Blanc – French for “in white”. Usually used to describe cream sauces, or
meats that are prepared without browning them.
Acetic acid – Formed when airborne bacteria interacts with fermented
products (beer, wine, etc.). It is what makes vinegar sour to the taste.
Acidulate – To make food or liquids slightly acidic by adding vinegar or
lemon juice to it.
Aerate – The term means the same as "to sift". Dry ingredients passed
through a sifter or fine mesh strainer to break up clumped pieces. It also
incorporates air into ingredients making them lighter.
Affriander – A French term for a stylish and appetizing presentation of a
dish.
Affrioler – A French term for enticing ones guests to the table with hors
d’oeuvres or small samplings.
Ageing - (meat) The change that takes place when freshly slaughtered
meat is allowed to rest and reach the state at which it is suitable for
consumption. (see also, dry aging) (cheese) to store in a temperature
controlled environment to develop flavor and texture. (wine) either bottle or
barrel aged, reds benefit more from aging than whites.
A La – A French term meaning “in the style/manner of”.
A La Carte – A menu term referring to items priced individually. (see
also, prix fixe)
Al Dente – An Italian term literally meaning "to the tooth". Describing the
degree of doneness for pastas and other foods where there is a firm center.
Not overdone or too soft.
Al Forno – An Italian term used to describe baked or roasted foods.
Alkali – Baking soda is one of the more common alkali used in cooking.
Alkalis neutralize acids.
Amuse-bouche - A French term meaning “Amuse the mouth”. Also known
as, amuse-gueule, amusee, petite amuse, and lagniappe. These are small
samplings of food served before a meal to whet the appetite and stimulate
the palate.
Antipasto – An Italian term referring to an assortment of hot or cold
appetizers (smoked meats, fish, cheeses, olives, etc.) it literally translates
to "before the pasta" and denotes a relatively light dish served before
courses that are more substantial.
Aperitif - A French term for a light alcoholic beverage served before a
meal, usually sherry or champagne, to stimulate the appetite.
A Point – Pronounced “pwah”, a French term used to describe food
cooked just to the point of perfect doneness.
Appellation – The designated growing areas of wineries governed by local
or federal rules and regulations. Although these rules vary from country to
country, the basic principals of producing quality wines remains the same.
Aromatic – Any herb, spice, or plant that gives foods and drinks a distinct
flavor or aroma.
Assation – A French term for cooking foods in their own natural juices
without adding extra liquids.
A.Q. – Meaning, “As quoted”. Listed on menus denoting items that are
generally seasonal or whose market price tends to fluctuate.
Au Bleu - A French term for the method of preparing fish the instant after it
is killed, especially for trout, the fish is plunged into a boiling court bouillon,
which turns the skin a metallic blue color.
Au Gratin – A French term for a dish topped with a layer of either cheese
or bread crumbs mixed with butter. It is then broiled or baked until brown.
Au Jus – A French term for meats served in their natural juices.
Au Poivre – A French term meaning “with pepper”, typically describing
meats either prepared by coating in coarse ground peppercorns before
cooking or accompanied by a peppercorn sauce.
B

Back of the House – A phrase used in the restaurant industry to refer to

the kitchen, dishwashing, and preparation areas as well as its employees.
Bain-Marie - A kitchen utensil used to keep prepared food at a constant
temperature, ready for service. Basically, it is two spherical metal
containers, one larger than the other. Water is placed in the larger of the
two; the food intended to be kept warm in the smaller. The smaller fits over
the larger pan and both are placed into a water bath, at a set and constant
temperature. It can also be used to cook foods at a very low temperature. It
is commonly used in catering and restaurant service where some of the
components of a dish are kept hot and ready for “at hand” use.
Bake Blind – A baking technique by which a pie or tart shell is cooked prior
to filling it. This is done to keep the shell bottom from soaking through and
producing a soggy crust. The shell is first perforated with a fork to prevent
puffing, covered with aluminum foil or parchment paper, and then weighted
with rice or beans.
Baking Stone - Also called a pizza stone, an unglazed ceramic, clay, or
stone disc about ¾ of a inch thick, which allows for high temperature and
dry heat, which is necessary for crisp crusts when making flatbreads,
pizzas, calzones, etc.
Bard – To wrap a lean cut of meat in a fat, like bacon, to prevent drying out
when roasted. The barding fat bastes the meat while cooking and is then
removed a few minutes before is done to allow browning
Baron – An English term for a large cut of beef anywhere from 50 to 100
pounds, these are generally reserved for celebrations and significant
events. In France, it is used to describe the saddle and legs of lamb.
Baste - To spoon, brush or pour fat, drippings or liquid continually over a
baking or roasting food (usually poultry) in order to promote a moist
finished product, to add flavor, and to glaze it.
Batter – An uncooked mixture usually containing milk, flour, and eggs. It
can be thick enough to be poured or spooned (as with muffins), or thin, to
coat foods before being fried in oil.
Batterie de Cuisine – A French term for the various utensils and
equipment necessary for a proper kitchen.
Beard – The hair like filament that attach bivalves to their permanent
residence. When long enough, they are to be removed before cooking.
(see bivalves).
Beat – To stir vigorously in a circular motion.
Bind – To incorporate a thickening agent into a hot liquid.
Bistro – A quaint, modest local bar or restaurant that serves regional
specialties and wines.
Bivalve – Any mollusk like: clams, oysters, scallops, etc. that is housed
between two shells hinged together and held closed by a strong abductor
muscle.
Blackened - A cooking technique where meat or fish is coated with a
seasoning mixture of paprika, cayenne pepper, white pepper, garlic
powder, onion powder, dried thyme, and dried oregano. A cast-iron skillet is
heated until oil added to the pan reaches its smoke point. This technique
gives the food a crust and sears in the juices.
Blanch – To briefly submerge food into boiling water and then into an ice
bath to halt further cooking. It is a technique used to soften and bring out
the chlorophyll in green vegetables.
Blend – A mixture of two or more flavors to produce its own unique
character, and quality.
Bleu – A French term for a cut of meat cooked only until warmed through,
or very rare. (see also au bleu)
Blondir – A French term for lightly browning food in a fat. Meats and flour
(to produce roux) are cooked in this fashion.
Bocconcini – An Italian word meaning “mouthful”. It can be used to
describe a particular dishes appetizing appeal or small portions
(significantly fresh mozzarella cheese).
Body – A culinary term used to describe a food or drink of substantial
texture and flavor that lends a complex, well-rounded flavor to the palate.
Boil - To heat a liquid to the point of breaking bubbles on the surface or to
cook submerged in a boiling liquid.
Bolognaise – An Italian term for various dishes based on beef and
vegetables, or relating to the area of Bologna.
Bon Appetit – Any of several French phrases that relate to its literal
translation of “good appetite”. “Have a good meal”, “Enjoy your dinner”, etc.
Boning – To remove flesh from the bone or joint of meats, poultry, etc. A
special boning knife is used and a degree of skill is required so as not to
damage the end product.
Bonne Femme - A French phrase describing food prepared uncomplicated
and simple or rustic.
Bottom Cuts – Cuts of meat that are from the lower parts of an animal
when it is standing. It does not refer to a lesser quality as much as it
signifies the second and third category meats suited for braising or boiling,
as opposed to sirloin and other top end cuts.
Bouillon – The French word for a broth, it is a liquid made from scraps of
meats, poultry, or fish with chopped vegetables simmered in water. The
liquid that is strained after cooking is the bouillon.
Bouquet – The complex fragrance wines develop as a result of aging.
Bouquet Garni – A bundle of fresh herbs usually consisting of parsley,
thyme, and bay leaf that is bound by twine and placed into a soup, stock, or
sauce to aid flavor. The bundle is removed just before service.
Braise - A method of cooking in which very little liquid is used and the food
is cooked over several hours in a sealed pan. Tougher cuts of meat are
better prepared this way.
Brasserie – Originally a brewery, it is now more referred to cafes or
restaurants serving beers, ciders, ales, wines, etc. with a limited menu at
any hour (most notably during late evenings).
Breakfast – The first meal of the day. Literally, the meal that breaks the
fasting when asleep.
Breast – A cut of meat from the chest area of an animal. The breast meat
of beef is referred to as the brisket, in pork it is the belly.
Brimont – A French term used when describing a decorative dish that a
chef has dedicated to his master.
Brinde – A glass of wine that is toasted to a particular person’s health and
well-being.
Brix Scale – A scale of measurement for the density or gravity of sugary
liquids. This has replaced the Braume scale since its introduction in the
early 1960’s.
Brodo – The Italian word for bouillon.
Broil - A method of cooking, in which the heat source is above or below the
food, it is placed on a rack or grate and the speed with which it cooks
depends on how far away it is from the heating element and the
foods thickness.
Broth – See Bouillon.
Brunch – A combination of the words for breakfast and lunch, and which is
neither breakfast nor lunch, the meal combines some of the features of
both and is served mid-morning, traditionally on Sundays between 10 a.m.
and 2 p.m..
Bruise – A culinary term used to describe the partial crushing of an
ingredient so as to release its full flavor, most notably garlic.
Brule – French for “burnt”, as in, crème brulee.
Brunoise - A French term used to describe a specific cut (very small dice)
or mixture of vegetables, usually braised in butter.
Brut – A degree of dryness (unsweet) given to Champagne or sparkling
wines. “Brut” wines are drier than “Extra Brut”.
Buffet – A French term describing a table with an elaborate display
(significantly tiered) of an establishments choice offerings. Also used for
large ballroom events or weddings where items are lined up at long tables
and guests are served butler style or serve themselves.
Butterfly - To cut food, usually meat, fish, or poultry, evenly down the
center but not completely through. The two halves are then opened flat and
grilled, sautéed or stuffed and rolled to be roasted.
Butyric Acid – Found primarily in butter, this natural acid is what gives
butter its flavor and also the rancid smell form when it spoils.
C

Cacciatore – Italian for “hunter”, this style of dish is accompanied by

onions, mushrooms, tomatoes, and herbs.
Café – The French and Spanish word for coffee, also an establishment that
serves the same. The term is also used in reference to as a small
restaurant with a quaint, unpretentious ambiance.
Caboulot – Similar to a café, but, is more specifically an establishment of
modesty that also incorporates a country or suburban feel and invites its
guests into lively dances and song to accompany the dining experience.
Cajun – Used in reference to people of French Acadian descent who were
removed from their homeland of Nova Scotia by the British in the late
1700s. Cajun cooking has long been wrongly thought of as synonymous
with creole cooking of the same region. Cajun and creole differ in the fact
that, Cajun cuisine relies more on rouxs and a large amount of animal fat
where as creole cooking utilizes more butter and cream.
Caldo – In Spanish and Portuguese, it means “soup” or “broth". In Italian it
means “warm” or “hot”.
Canapé – French for “couch”, these are bite size bread portions either
toasted or untoasted, topped with a variety of meats, cheeses, pates, or
spreads that are served as a light accompaniment to cocktails.
Candy Thermometer – A specific tool for measuring the temperature of
boiling sugars, or oils. The instrument registers temperatures from 100° to
400° F.
Capsaicin – The compound that gives certain chile varieties their spicy
flavor. Almost 80% of this comes from the seed and attaching membranes.
This spicy, sometimes fiery, effect does not diminish, except by the removal
of the seeds and membranes.
Capsicum – Any of a large variety of peppers used in cooking. Capsicum,
or peppers, are arranged into categories as; sweet, mild, or hot.
Caramelize – In essence, all foods have a certain amount of natural
sugars. When heated, these sugars start to brown or caramelize. When
sugar alone is heated to the point of liquefying and takes on a golden to
dark brown color.
Casing – The thin, tubular membrane of the intestine used to hold
processed meats and forcemeats, as in sausages and salami.
Carving – The time-honored tradition of separating whole roasted meats,
poultry, and fish in a ceremonial or lavish setting.
Casserole – Both a cooking utensil constructed of an ovenproof material
that has handles on either side and a tight fitting lid, and the food prepared
in it. Casseroles may contain a variety of meats, vegetables, rice, potatoes,
etc. It is sometimes topped with cheeses or breadcrumbs similar to dishes
served au gratin.
Cassolette – A small utensil for cooking individual portions.
Cassoulet – A French dish of white beans and an accompanied meat that
are slow cooked in the oven to fully compliment the flavor.
Celsius – A scale of measurement for temperature devised by Swedish
astronomer Anders Celsius, it represents degrees from 0 (freezing) to 100
(boiling).
Cephalopod – A class of mollusks that include octopus and squid. They all
share two common characteristics, tentacles and an ink sac.
Chafing Dish – A variety of portable cooking containers used to either heat
or cook food with a heat source directly underneath it. They usually contain
a large pan with water, like a double boiler, to keep the food from burning
and are most frequently used in a buffet setting.
Champignon – A French term for any variety of edible mushroom or the
particular dish they accompany.
Charcuterie – Products based on, but not limited to, pork and its offal.
These include sausages, salami, patés, and similar forcemeats. Also used
in referrence to the practitioner of this ancient culinary art.
Chaud-froid – A French term describing a dish that is first cooked and then
chilled for service.
Cheesecloth – A versatile, natural cotton cloth that can aide many kitchen
tasks. It will not break apart when boiled, nor will it affect the flavor of foods
it encounters.
Chef – The French word for a "cook". Someone who prepares food as an
occupation in a restaurant, hotel, etc.
Chemisé – A French culinary term for a food that is wrapped (in puff
pastry, for example) or coated ( A thick sauce poured over the top).
Chevaler – A French culinary term for a dish where the ingredients are
arranged overlapping each other, such as sliced beef or cutlets.
Chiffonade – A French culinary term for a cut of thin strips. Various leafy
herbs and lettuce are prepared in this fashion.
Chine – A culinary term referring to the backbone of an animal and its
addition or removal from cuts of meat.
Chinois – A conical sieve with a very fine mesh used for straining tiny
particles from sauces and stocks.
Chop – A small cut of meat taken from the rib section and commonly
including a portion of the rib itself. Also referring to quick, heavy blows of a
cleaver or knife when preparing foods.
Chuck – An inexpensive cut of beef taken from the section between the
neck and shoulder blade.
Churn – To agitate cream to the point of separating the fat from the liquid.
Civet – A French term for a well seasoned stew of game, usually hare, or
rabbit.
Clambake – An informal beachfront meal consisting of a variety of
seafoods and other foods like, corn-on-the-cob, potatoes, etc. They are
cooked on an open pit of hot rocks and seaweed that are covered with wet
canvas.
Claret – An English term for wines of the Bordeaux region of France or a
similar light red wine.
Clarify – To clear a liquid by removing the cloudy sediments.
Cleaver – An ax-like cutting tool used for a multitude of tasks. A good
cleaver has a well balanced weight and can easily cut through bone as well
as chopping vegetables.
Coat – A culinary term for surrounding a food with another either before or
after cooking, as with coating in breadcrumbs before baking or sautéeing or
topping a finished product with a sauce prior to serving.
Coat a Spoon – A cooking technique used to judge the thickness of a
liquid. When dipped into a simmering liquid, a spoon will determine how
thick or thin the liquid is by how much sticks to the spoon.
Cocotte – The French word for “casserole”. Traditionally made of
earthenware and round, or oval in shape.
Coddler – Similar to a double boiler or chafing dish, it differs in the fact it
contains separate compartments for individual portions. Eggs are mostly
prepared using this type of pan.
Colander – A spherical, perforated, bowl-shaped container used to
separate solids from liquids.
Composed Salad – A salad of artful arrangement as opposed to tossing all
the ingredients together.
Compote – A chilled sauce or condiment of fresh or dried fruit in a syrup.
Compound Butter – Softened butter mixed with a variety of ingredients
then rolled and chilled. During service, disks of the butter are cut and
usually placed of top of the dish allowing it to melt over the finished
product.
Concassé – A French term for chopping of pounding an ingredient such as
tomatoes, fresh herbs, meats, and ice used to chill an item for serving.
Concentrate – A culinary term used to describe a substance in which the
water content has been reduced to a certain thickness.
Condiment – An accompaniment to prepared foods that heighten the
flavor, aid in digestion, preserve the food, or stimulate the appetite.
Confectionary – Any of a numerous amount of food products based on
sugar as the main ingredient.
Confit – A cooked meat or poultry that is prepared and stored in its own
fat. Duck and goose are common to this ancient technique of cooking and
storage.
Conserve – A mixture of fruits, nuts, and sugar cooked until thickened and
spread on biscuits, toast points, etc.
Consommé – A clarified, highly flavorful broth served hot or cold. The
broth is clarified using a “raft” of egg whites during preparation. As the
whites cook they attract the various sediments like a magnet.
Coquille – French for “shell”, it is often used in reference to a scallop.
Cordon Bleu – Originally a blue ribbon worn by the members of France’s
highest order of knighthood, it has extended to apply to a food preparation
of the highest standards and also in reference to the cook that prepared it.
Coulis – A culinary term used generally to describe a thick puree, sauce,
or soup.
Creole – More refined than Cajun, creole cookery relies more on butter and
cream, it also relies more on the use of tomatoes and is not as spicy as its
Cajun counterpart.
Crimp – To pinch together two pastry edges to prevent the filling from
escaping.
Crisp – To refresh vegetables in a bath of ice water so as to make them
firm or crisp.
Crudités – Raw fruits and vegetables served as an appetizer with various
cold condiments.
Crush – To reduce foods to their smallest form, like pastes, crumbs, or
powders.
Crustacean – The classification of shellfish that have elongated bodies
with jointed shells. Examples are: crabs, lobster, and shrimp.
Cube - To cut food, such as cheese and vegetables, into half inch cubes or
to describe tenderizing meet with a mallet that leaves cube shaped imprints
on the surface.
Cuisine - A French term used to describe a specific style of cooking or a
certain country’s food in general.
Curdle - The separation of the semi solid and liquid portions of milk caused
by coagulation.
Cure – To treat foods in order to preserve them. Smoking, salting, and
pickling are some of the many ways to cure foods.
Cut In – To blend a solid fat into a dry ingredient until the mixture is in the
form of small particles.
Cutlet – A thin cut of meat from the leg or rib section, usually from lamb,
veal, or pork.
Cuvée – The contents of a wine vat or cask. Also the blending of various
vats into a whole, this term is used especially with champagne, were the
ingredients of a cuvee may come from different wines of different vineyard
plots.
D

Daube – A French term referring to a method of braising meat in red wine

stock well seasoned with herbs.
Dash - A measuring term referring to a very small amount of seasoning
added to food. Generally, a dash is considered to be between 1/16 and a
scant 1/8 teaspoon.
Decant – To transfer a liquid from one vessel to another. This is generally
done to separate the wine from any sediment and to allow it to “breathe”
which enhances the flavor.
Deep Fry – To cook food in a container of hot fat, deep enough to
completely cover the item being cooked.
Deglaze – A technique whereby after sautéing a food, liquid is added to the
pan to loosen the caramelized bits of food on the bottom used to make a
pan sauce.
Degrease – To skim the fat from the surface a hot liquid such as a soup,
stock, or sauce.
Dehydrate – To remove water from food by slowly drying. Dehydration
prevents moisture spoilage such as mold or fermentation.
Déjeuner – The French term for “lunch”.
Demi-glace – A French term meaning "half-glaze". A rich brown sauce and
that is used as a base for many other sauces, it begins with a basic brown
sauce preparation which is combined with veal stock and wine. This is
slowly reduced by half to a thickness that coats the back of a spoon.
Demi-sec – A French term meaning “half dry”, used to describe a sweet
wine.
Demitasse – A French term for “half cup”, this can refer to either a tiny
coffee cup or the strong coffee served in the cup.
Devein – To remove the intestinal vein from the back of a shrimp either
using a sharp knife or a utensil called a deveiner.
Devil - A term describing food that is combined with various other spicy
seasonings such as Tabasco sauce or red peppers and thereby creating a
“deviled” dish.
Dice – Foods that are cut into cubes about 1/8 to ¼ inch wide.
Dilute – To reduce a mixtures strength or thickness by adding liquid.
Disjoint – A cooking term meaning to separate meats at the joint.
Separating the drumstick from the thigh of poultry would be an example of
this.
Dissolve – To mix a liquid with a dry ingredient thoroughly enough that no
grains of the dry ingredient are evident.
Distillation – A process of separating the components of a liquid by
heating to the point of evaporation, then cooling until it condenses into a
purified form.
Dolce – The Italian word for "sweet".
Dollop – A small amount of semi solid food placed on top of another food.
Dot - To cover the surface of food with small amounts of butter or other fat
before baking or broiling.
Doux – The French word for “sweet”.
Drain – To separate the liquid or fat from a food.
Draw – To remove the entrails from poultry or fish, also to clarify a mixture.
Dredge – To coat a food that is to be fried with a dry mixture.
Dress – To prepare fish, poultry, and game for cooking, such as plucking,
skinning, or scaling and then eviscerating. Also to add dressing to a salad.
Drippings – The juices and fat that gather at the bottom of a pan in which
foods are cooked. These are used to form a sauce for the finished product.
Drizzle – To pour a liquid mixture in a fine stream over foods.
Dry – A term used to describe a beverage that is not sweet.
Dry Aging – The process of placing carcasses or wholesale cuts of beef in
refrigerated temperatures 30 to 34°F with no protective packaging for 14
days with 80 to 85 percent humidity and an air velocity of 0.5 to 2.5
m/second. Only whole pieces of meat still covered with the natural fat can
be aged, not cut pieces of individual steaks. With aging, the natural
enzymes in the muscle breakdown the connective tissues and muscle
fibers enhancing tenderness and flavor, in addition, marbling, helps make
meat juicier, more flavorful, and tender. While cooking, the marbling is
melted and lubricates the muscle strands providing the steak with the flavor
qualities and tenderness one expects from a dry aged steak.
Dulce – The Spanish word for “sweet”.
Dust – To coat a food with a powdery ingredient such as flour or
confectioners’ sugar.
Dutch Oven – A large kettle made of cast iron with a tight fitting lid used for
braising or stewing foods.
E

Earthenwear – Ceramic bakewear made of clay which is fired at a high

heat then glazed with a hard nonporous coating.
Egg Timer – A small hourglass that holds enough sand to run for three
minutes, the average time it takes to soft boil an egg.
Egg Wash – Either separated or whole egg mixed with water or milk
brushed over pastries or other baked goods before baking to give them a
gloss and added color.
Emballer – A French term meaning to wrap an article of food which is to be
poached or simmered in stock. The food item is usually wrapped in
cheesecloth to hold it together. It also refers to the filling of a mould to be
cooked, such as paté.
Emulsifier – A food additive used to preserve the texture of emulsions.
The most commonly used emulsifier used in cooking is egg yolks for their
lecithin content.
Emulsion – A mixture that occurs from the binding together of two liquids
that normally do not combine easily, such as vinegar and oil.
Enology – The science or study of winemaking, also spelled, “oenology”.
Enophile – One who is a connoisseur, expert, or lover of wines.
Entrecôte – A French term meaning “between the ribs”. It is the tender,
highly marbled cut taken from the boned set of ribs of beef.
Entrée – Usually the main course of a meal, but when referred to a full
French menu, it is the third course. With a trend towards a reduction in the
number of courses, today’s menus usually center on a main dish preceded
by an appetizer course.
Entremets – A French term used to describe the sweet course, or a
specific dessert. Many restaurants still refer this word to vegetable dishes
and side dishes, as well as sweets.
Epicure – Anyone that possesses an appreciation and understanding of
fine foods and wine.
Escalope – French word meaning a thinly sliced white meat, usually veal, it
can also be in reference to a fillet from a large fish or lobster.
Essence – Obtained by distillation or infusion, they are strong aromatic
liquids used either to enhance the flavor of certain preparations or to flavor
certain foods that have little flavor of their own.
Essential oils - A strong flavored extract from the flowers, leaves, seeds,
and roots of certain plants used to flavor foods. Examples are walnut oil,
citrus oil’s, and mint oil.
Estouffade – A French term referring to a dish whose ingredients are slow
cooked, also a clear brown stock used to dilute sauces, ragouts, and
braised dishes.
Eviscerate – To remove the internal soft tissues from a carcass.
F
Fahrenheit – Scale for measuring temperature in which 32° represents
freezing and 212° represents the boiling point.
Farce – The French word for “stuffing”.
Farci – The French word for “stuffed”. Traditionally a dish of forcemeat
wrapped in cabbage leaves and boiled in a meat or vegetables stock.
Fermentation – A biochemical change brought on by the action of yeast or
bacteria on certain foods, especially carbohydrates.
Filet – A French term for a boneless cut of meat taken from the undercut of
the sirloin.
Fillet – A boneless cut of meat or fish, also, the action of removing flesh
from the bone to obtain the fillet.
Fines Herbes – A chopped mixture of aromatic herbs used to flavor
various foods. Classically, this mixture is comprised of chervil, tarragon,
parsley, and chives.
Finger Bowl – An individual bowl made of glass, metal, or china which is
filled with warm water and perfumed with lemon. Used primarily to wash the
fingers after serving shellfish or any other food eaten with the hands.
Finish – To complete the preparation of a dish for consumption. This may
entail adjusting the seasoning or the consistency, adding garnish, or
mounting a soup or sauce with butter or vinegar before service.
Flamber – A French term meaning to pour a flammable spirit over food and
ignite it. The purpose of which is to either enhance the flavor or for a
culinary effect.
Flank – A cut of beef taken from the abdominal muscles.
Flavor – The sensation felt when food or drink comes in contact with the
taste buds. There are four basic tastes; sweet, salty, sour, and bitter. The
particular flavor of a dish derives from a combination of these. When one
taste overpowers the dish, it is described as such. A skillful cook combines
similar or contrasting flavors and produces a harmonious whole. Flavors
are enhanced by the texture, consistency, color, and temperature of the
finished product.
Fold – A cooking technique whereby a light substance is gently combined
with a heavier substance. The lighter of the two is placed on top and cut
vertically into the heavier as the bowl is rotated a quarter turn with each
series of strokes.
Fondue – Despite many misinterpretations, this is undoubtedly a Swiss
specialty consisting of one or more cheeses ( usually Comté or Gruyére
cheese) melted in a special pottery dish with white wine and seasonings.
The dish is then held over a small flame during service where guests use
long, two pronged forks to dip cubes of bread into the hot mixture. Beef and
chocolate fondues are equally popular.
Food Mill – A hand turned utensil that forces food through a perforated
plate at the bottom, separating the skin, seeds, or fibers from the edible
product.
Forcemeat – A mixture of raw or cooked seasoned ingredients used to
stuff a variety of foods, especially sausages. Also the basis for patés, meat
pies, terrines, quenelles, etc.
Free Range – Animals bred for consumption that are allowed to roam and
feed without confinement which promotes better quality meats and poultry,
primarily because they to not consume their own excrements, as when they
are caged..
French – A term used to describe various cuts of vegetables and meats. A
long very thin strip, also referred to as julienne. To trim away the meat at
the end of a rib or chop so that the bone is exposed.
Friandise – A French term for confections such as petits fours or truffles,
eaten between meals or as an assortment served after the dessert course
with coffee or tea.
Frill – A fluted paper decoration placed over a protruding bone. This type of
garnish is classically found on the presentation of a crown roast.
Front of the House - The area of a restaurant where food and beverages
are served to the guest by the serving staff. The separation of front and
back in a restaurant are imparative to the entire dining experience. When a
guest enters the establishment, the feeling of comfort and warmth
welcomes them. The pampering and attention exuded by the staff and
ambiance of the establishment are the focal points of the dining
experience, not the hustle and bustle, or "behind the scenes" events of a
professional kitchen in the midst of full production.
Frost – A technique of shaking ice cubes in an empty glass so that a mist
forms on the sides of the glass before it is filled with a beverage.
Alternately, the rim of the glasses is moistened with citrus juice or egg
whites then dipped into plain or colored castor sugar, kosher salt, etc.
Commonly used for margaritas or martini’s.
Froth – A cooking term referring to a layer of foam consisting of tiny
bubbles or the process used to acheive them.
Fruits de Mer – A French term referring to any seafood or combination
thereof.
Fry – Also referred to as sautéeing, the process of cooking a food in hot fat
over moderate to high heat.
Fumé – A French term used to describe foods that are prepared by
“smoking”.
Fumet – A concentrated liquid obtained by reducing a stock, particularly
fish or mushroom, used to fortify or enhance the flavor of a sauce, soup, or
stock.
Funghi – The Italian word for “mushrooms”.
Fusion Cooking - A style of culinary art that incorporates ingredients
and/or methods from several different ethnicities or regions. Originally
combining western and asian influences, it now includes all ethnic cuisine.
Also considered modern American cooking.
G

Gallimaufry – Once considered to be a reputable dish of thinly sliced

meats, minced onion, wine, and verjuice, seasoned with ginger. Since the
seventeenth century the term has come to refer to an unappetizing, badly
prepared dish.
Game – Any wild animal or bird that is hunted for the purpose of human
consumption.
Garde Manger – A French term for the member of a professional kitchen in
charge of cold items, salads, and hors d’oeuvres.
Gargote – An unflattering French term referring to any small, cheap, dirty
restaurant serving poor quality food.
Garlic Press – A kitchen utensil used to press a clove of garlic through
small perforations thereby extracting both pulp and juice.
Garnish - A single item or combination of decorative accompaniments to a
finished dish. The garnish should always blend with the flavor of the dish. In
any case, the garnish should be placed around a dish to achieve an overall
harmony of shapes and colors which are pleasing to the eye.
Gastronome – A person with a refined palate or connoisseur of good food.
While appreciating the most refined products of the culinary arts, the true
gastronome enjoys them in moderation.
Gastromony – The art and science of fine dining, gourmet food, and drink.
Described by Monselet as, “The joy of all situations and of all ages”.
Gâteau – The French word for any variety of cake.
Gelateria – Italian for “ice cream parlor”.
Gelato – Italian for “ice cream”, which by American standards is much
denser having less air incorporated into it.
Germ – In culinary terms, the term refers to a grain kernels nucleus.
Giblets – A cooking term referring to the heart, liver, gizzard, and
neckbone of poultry.
Gizzard – A muscular digestive pouch found in the lower stomach of
poultry, used to grind the fowls food with the aid of small stones swallowed
for this purpose.
Glacé – The French term for “glazed” or “frozen”. Primarily items that are
coated with a syrup cook to the “crack stage”, to give the hard, shiny
coating.
Glaze – A thick, syrupy substance obtained by reducing an unthickened
stock. Used as an essence added to sauces to fortify their flavor.
Glazing – The technique of applying a glossy surface to food. This can be
done by basting the food with a sauce while it is cooking or by putting a
glaze on it and placing briefly under the broiler. To glaze cold foods, apply
a coat of aspic, gelatin, or dissolved arrowroot.
Gluten - Proteins found in wheat and other cereal grains that hold carbon
dioxide molecules produced by yeasts and expand during fermentation.
Gluten develops when certain flours are mixed and kneaded for a period of
time.
Gourmand – A person who merely enjoys eating good food, often to
excess.
Gourmet – A person who enjoys good food, but, also knows how to
choose and appreciate it. As a long standing listing of this hierarchy states,
“At the bottom you have the goinfre (greedygut), next is the goulu (glutton),
then the gourmand, the friand (epicure), and the gourmet, and finally the
gastronome.”
Grater – A kitchen utensil with varying perforations, some toothed. By
rubbing a solid food repeatedly over the holes it is reduced to fine or course
shreds, to powder, or very fine fragments.
Gratin – Either the golden brown crust which forms on the surface of the
dish when it is browned in the oven or put under a broiler, usually coated
with grated cheese, bread crumbs, or a mixture of egg and bread crumbs,
or, the method of cooking that produces the same.
Grecque – A French term used to describe dishes of Greek origin, also a
loose term used for dishes inspired by Mediterranean cuisine.
Grilling – Also called broiling, is a method of cooking over or under a
radiant heat source such as gas, electricity, charcoal, or wood. The intense
heat produced seals in the juices by forming a crust on the surface of the
food. The grill or grate itself, must be constantly cleaned and seasoned with
oil so that food does not adhere and the distinctive grill marks may show
predominantly for presentation.
Grind – To reduce a food substance to fine, medium , or coarse particles.
H

Hare – A game animal belonging to the family of rabbit, but larger and
possessing a dark flesh. Mountain varieties have a more delicate flavor
than that of the plains hare.
Hard-ball stage – A method for testing boiling sugar described as the point
at which a drop immersed in cold water forms a hard or rigid ball that is
slightly pliable. Using a candy thermometer, this stage registers between
250° and 265°F.
Hard-crack stage – A method for testing boiling sugar described as the
point at which a drop immersed in cold water separates into hard brittle
threads. Using a candy thermometer this stage is between 300° and 310°F.
Hash - A dish of finely chopped meats & vegetables (usually leftovers are
used) combined with seasonings and sautéed until golden brown.
Haute Cuisine – A French term used to describe food that is presented in
an elegant or elaborate manner, perfectly prepared, or of the highest
quality.
Heifer – A young cow between eight and twenty months of age. Resulting
from the improvements in raising dairy cattle and overcapacity thereof, an
increasing number of heifers are being slaughtered for beef rather than
being kept for milk. Equal to veal in most respects, the meat and offal are of
good quality.
Herbes de Provence – A specific blend of herbs indigenous to the
southern regions of France, it is to the used to season a variety of dishes.
This common blend usually contains lavender, marjoram, rosemary,
savory, basil, and sage.
Herbs – Any of a variety of aromatic plants very used in cookery, not only
the season hot dishes but also used in salads or as a vegetable by
themselves. In previous times, the term “herbs” once included all plants
and vegetables that grew above ground, those growing below ground were
considered “roots”.
Hock – The lower portion of an animal’s leg, just above the hoof. In relation
to the ankle of a human.
Hog Jowl – Cheek of a hog, usually only found in the south, and commonly
cured or smoked. It is similar in most respects to bacon and used to flavor
stews, baked beans and the like.
Hog Maw – The stomach of a pig, commonly stuffed with a forcemeat
mixture or used in soups or stews.
Homard – The French word for “lobster”
Hors d'oeuvres – By definition, the first dish to be served at a meal
particularly at lunch. (dinners are usually started with soup) There two
types of hors d’oeuvre, cold and hot. The presentation is very important, it
should always look very decorative. More common today is the Russian
customs serving an assortment as a small meal preceding the main one.
Hôteliére – The French term given to sautéed or grilled meats and fish
dishes served in or with hotel butter. (see hotel butter)
Huile – The French word for “oil”, usually referring to cooking oil.
Hull – Also referred to as the husk or shell, it is the covering of certain fruits
or seeds. Also used in reference for preparing food for consumption by
removing the outer covering.
I
Icing – Also referred to as "frosting", a simple preparation of confectioners’
sugar and water used to coat cakes pastries and any other confection.
Royal icing is made with the addition of egg whites to the mixture.
Immersion Blender - Also referred to as a “beurre mixer”, this handheld
blender is tall, narrow and has a rotary blade at the end. It is immersed in
directly into a pot of soup or other mixture to puree or ground coarsely the
contents.
Incise – The technique of making shallow incisions into meats or fish with a
sharp knife for the purpose of either tenderizatation or to insert herbs/
spices into the flesh.
Incorporate – The addition of an ingredient into the preparation of a dish or
basic mixture by thoroughly blending it.
Induction Cooking – The technology of heating cookware by the use of
magnetic energy. Induction coils beneath the surface of a smooth ceramic
cook top producer high frequency, alternating current from regular low
voltage direct current. The use of cookware with a magnetic base material
is essential so as the molecules in the vessel begin to move so rapidly that
the pan, not the stovetop, become hot. Most steel the iron based cookware
work well, although, those made of aluminum, copper, and some types of
stainless steel cannot be used because they are not magnetic.
Infusion – The technique of steeping an aromatic substance into a heated
liquid until the liquid has absorbed the added ingredients flavor. Oil, milk,
and tealeaves are common ingredients used in the infusion process.
Inn – An establishment catering to travelers in need of a place to sleep and
a meal.
Insalata - The Italian word for "salad".
Interlarding – The technique of inserting thin strips of pork fat called
“lardons” into lean cuts of meat using a larding needle. Similar to larding,
with interlarding, the fat is left protruding from the surface of the meat
whereas larding is achieved by submersing the fat wholly in the flesh.
Irradiation – A method of preserving food by irradiating it with gamma
rays. The process destroys microorganism and inactivates enzymes, thus
sterilizing the food.
Issues – A term used in cooking to describe either the inedible parts of an
animal such as hair or skin, or, in producing flour it refers to the by-products
such as bran.
 J

Jamaican Jerk – A Caribbean cooking technique, also, the seasoning

blend used. Primarily used in grilled preparations such as pork or chicken,
the seasoning blend usually consists of ground chilies, thyme, cinnamon,
ginger, allspice, cloves, garlic, and onions. The seasonings are either
rubbed into the meat or mixed with a liquid to create a marinade.
Jambon - The French word for "ham."
Jambon Cru - French for "raw ham".
Jambonneau - A French term for the knuckle end of a pork leg. It’s usually
braised or poached, eaten fresh, smoked, or salted. Also used in reference
to a preparation of stuffed chicken leg because of its similar shape.
Jambonnière – A cooking vessel with deep sides, handles on each end,
and a lid, having the same shape as a ham. Used for cooking a whole leg
or shoulder of pork.
Jelly-Roll Pan – A baking pan, rectangular in shape, about 1 inch deep,
used to make sheet or sponge cakes used for jelly rolls.
Julienne – foods, especially vegetables, cut into thin sticks approximately
¼ inch thick and 1 inch long.
Jus – A French word loosely translated into “juice”, but has a more specific
meaning than the translation. In French cookery it is primarily a sauce
made by diluting the pan juices of a roast with liquid then boiling it in the
roasting pan until all of the sediment has absorbed into the stock. Also
used to describe thickened or clear brown stock, especially veal. The juices
squeezed from raw vegetables or fruits are also referred to as “jus.”
K

Kidney – A red offal, or variety meat. The kidneys of beef and veal are
multi-lobed while pork and lamb are single-lobed. Young animals such as
calves, heifers, and lamb have the most delicate flavor; pigs kidneys are
rather strong in flavor while those of beef and sheep tend to be tough as
well as strong flavored. In all cases, the membrane that surrounds the
kidney must be removed so they do not shrink when cooked. Any blood
vessels, together with the core of fat must also be removed.
Kitchen Staff – In largest establishments the staff consists of a team of
cooks and others providing kitchen services. The team is directed by a
head chef who divides his staff into sections each contributing to the total
food production. The kitchen staff varies according to the requirements of
each establishment, tasks being shared or distributed between the workers.
The kitchen hierarchy of a restaurant and their functions are as follows:

 Executive Chef – creates menus, makes purchases, coordinates

kitchen duties, hires personnel.
 Sous Chef – The underchef or assistant to the Executive Chef, aids in
managing the day to day operations of the kitchen and assumes
responsibility in the chefs absence.
 Saucier – Prepares stocks and sauces, braised, fried, sautéed, and
sometimes poached meat, fish, and poultry.
 Garde-Manger – prepares all cold items from the pantry area such as
salads, hors d’oeuvres, patés and terrines.
 Rôtisseur – Prepares roasted, broiled (grilled), and fried foods.
 Entremettier – Prepares vegetables, soups, and side dishes for plating
at service.
 Poissonnier – Prepares all fish, from portioning of fillets to cooking
them.
 Pâtissier – Prepares cooked desserts, pastries, ice creams, etc.

Kneading – The process by which a mixture of dough is made smoother,

softer, and more elastic by working with the heel of the hand also
incorporating air and additional ingredients at the same time.
Kobe Beef – An exclusive grade of beef cattle produced in Japan. The
production of this beef is very limited and extremely expensive to obtain .
The cattle are subjected to a treatment of limited mobility, massaged with
sake, and fed a selective diet that includes plentiful amounts of beer,
resulting in extremely tender and full flavored meat.
Kosher – Foods prepared and served following strict Jewish guidelines for
their production and consumption. In order to meet the standards of kosher
foods, they must be prepared under the supervision of a rabbi.
L

Ladle – A large bowl-shaped spoon with a long handle used for serving
soups and stews, there are also smaller ladles with a lip on the bowl used
for basting with the cooking juices and for spooning sauces.
Lagniappe – A Cajun or New Orleans term, the word refers to something
extra one receives in addition to normal service.
Lard - Lard is the layer of fat located along the back and underneath the
skin of the hog. Hog-butchers prepare it during the slaughtering process
and preserve it in salt. In Italy it is used mainly (either minced or in whole
pieces) to prepare various kinds of sauces and soups, to cook vegetables
and legumes, or to lard beef or poultry. In order to remove any excess of
salt, lard should be blanched by placing it in cold water, bringing it to a boil
and then letting it cool entirely under cold running water.
Lardons – A French term referring to bacon or other fatty substances that
have been cut into narrow strips and either cooked or used to lard meats.
Leaven – To add a leavening agent to a mixture that will inhibit carbon
dioxide production and make it rise. Leaveners are agents that are added
to doughs and batters to increase the volume and lighten the texture. The
most common leaveners are baking soda, baking powder, and yeast.
Leche – The Spanish word for “milk”.
Legume – Any of numerous plant species that produce seeds encased in
pods, the individual seeds are also known as pulses.
Liaison – A thickening agent added to soups sauces or other mixtures.
Common liasons are roux, cornstarch, and egg yolks.
Loin – The meat section of an animal that comes from the area on both
sides of the backbone extending from the shoulder to the leg, or from the
rib to the leg as in beef and lamb.
London Broil – A term used to describe both a dish and a cut of meat.
Large pieces of flank steak (from the lower hindquarters) or top round (from
the inner portion of the hind leg) are cut into pieces, marinated, grilled, or
broiled, and then sliced across the grain. Many thick cuts of meat, including
top round and sirloin tip, are labeled "London broil".
Luau – A Hawaiian traditional feast which usually revolves around the
roasting of a whole pig. The celebration and ceremonies are held in
combination with dance, music, and song.
Lyonnaise – A French term describing dishes prepared or garnish with
onions or any dish prepared in the manner of Lyon, France.
M
Macerate – To soak foods in a liquid, such as wine, alcohol, vinegar, or
simple syrup, so they absorb the flavor of the liquid and break down tissues
to soften the food.
Magret – A portion of meat from the breast of duck, presented with the skin
and underlying layer of fat still attached.
Maison – French for “house", the term is generally used to denote a
specialty of the particular restaurant.
Maître d’Hôtel – The head of a dining room, assisted by a team of waiters
and stewards. They must have a very extensive technical knowledge of all
aspects of the restaurant including the kitchens, cellars, and dining room,
and be able to advise the guest and guide them through the dining
experience.
Maltaise – A French term describing sweet or savory food preparations
which are based on oranges, particularly the blood orange.
Manchette – Frilled paper used to decorate projecting bones of a chop,
roast, or leg.
Mandoline – A portable slicer with adjustable blades and a folding support
used to obtain a variety of cuts including julienne, gaufrette, etc.
Marbling – Small pieces or flecks of fat that run through a cut of meat
aiding in the tenderness and flavor.
Marée – A French name for describing the collective goods sold at a fish
market.
Marinade – A seasoned liquid either cooked or uncooked, used to soak
foods for varying lengths of time for the purpose of adding flavor to the
food, but also to soften the fibers of meats. In many cases the marinade
maybe used for deglazing or to make an accompanying sauce.
Marinate – One of the oldest culinary procedures, used to steep meat or
game in a marinade for a certain length of time to tenderize and flavor the
flesh.
Marmite – A large capacity (usually 10-14 gallons) lidded pot made of
metal or earthenware used for boiling large quantities of food.
Marrow – The soft tissue found in the center of certain bones of an animal.,
commonly prepared by baking or poaching, also used to fortify soups and
stews.
Mash – To crush food into a smooth textured mixture, the term is also used
to describe the malt or grains crushed before being steeped in water to
produce fermentation.
Meal – Any dry food stuff ground, coarsely or fine, used in cooking.
Meat – The flesh of birds and animals used as food, meat is composed of
small fibers which are bound together in bundles to form the muscle of the
animal. There are three main categories, red meat (beef, lamb,etc.),white
meat (pork, rabbit poultry, etc.), and dark meat (venison, pheasant, duck,
etc.)
Medallion – Small, round cuts of beef, chicken, veal, or other meats taken
from the tip or end cut, or formed in a mould.
Melt – To heat a food product until a liquefies, either with direct heat, or
using a bain-marie.
Menu – A literal presentation of the dishes to be served or items available
at a given meal, listed in a specific order.
Mets – A French word describing any dish prepared for the entire table.
Meunière – A French term meaning “miller’s wife”, used to describe a
method of cooking where items are first lightly floured and then fried or
sautéed in butter.
Milk – An opaque, nutritious liquid secreted from the mammary glands. The
composition and quality of milk varies according to the breed of animal, its
state of health, and the diet on which has been reared.
Mill – A mechanical apparatus used to reduce whole or solid foods to a
coarse or powdered state.
Mince – To cut or chop food into very fine pieces.
Mirepoix – A culinary preparation consisting of diced carrots, onion, and
celery. A mirepoix is used to enhance the flavor of soups, stocks, meat
preparations, and as a garnish for presentations.
Mise en Place - A French term referring, on a whole, to all of the
operations carried out in a restaurant prior to serving the meal. Culinarily
speaking, it refers to all the required ingredients and utensils for the
preparation of a menu item, preparing them for immediate use, and having
the proper amounts for service at hand.
Mixed Grill – An assortment of various meats, poultry, seafood and
vegetables barbecued or grilled and served together.
Moisten – To add an amount of liquid to a culinary preparation either in
order to cook it or to make the sauce accompanying it.
Mollusk – One of the two main classifications of shellfish, mollusks are
invertebrates with soft bodies covered by a shell of one or more sections.
Monkey Dish - A small, round bowl or saucer used in food service for side
dishes or accompanying sauces.
Monter – A French term meaning to give body or increased volume to
foods by incorporating air with a whisk to egg whites, cream, meringues,
etc.
Mortar & Pestle – A mortar is a bowl-shaped container made of a hard
wood, marble, pottery, or stone. The pestle is a bat-shaped tool that is used
to grind inside the mortar (bowl) and pulverize food substances. The pestle
is rotated against the bottom of the mortar to pulverize the ingredient
between them to the desired consistency. Crushing the fibers of herbs
releases the full range of essential oils they contain.
Mother Sauces - The five most basic sauces that every other sauce is
based upon. Antonin Carệme invented the methodology in the early 1900's
by which hundreds of sauces are categorized under five Mother Sauces,
and there are infinite possibilities for variations, since the sauces are all
based on a few basic formulas. The five Mother Sauces are:

 Béchamel sauce (white) - White cream sauce thickened with a roux

liason(a combination of flour and a fat). Béchamel sauce is the base for
such sauces as Mornay sauce, and is the foundation for many savory
soufflés. In Italy, béchamel sauce is known as balsamella.
 Veloute sauce (blond) - Chicken stock, white veal stock, or fish fumet is
the base liquid with a liason added. Velouté is often made even richer
by adding egg yolks or cream.
 Espagnole sauce (brown) - Traditionally made from beef or veal stock,
aromatics, herbs, and tomato.
 Hollandaise sauce – An emulsion of fat and egg yolks, either hot or
cold (mayonnaise based sauces fall into this category).
 Vinaigrette - A combination of vinegar, oil, and/or seasonings, herbs,
etc.
Mould – Either to place food in a distinctively shaped container allowing it
to set in order to take on the particular shape, forming by hand into a
particular shape, or the resulting food obtained by the formation.
Mount – The cooking technique of whisking small pieces of cold, unsalted
butter into a sauce just before service giving it a rounded flavor, texture,
and a glossy look.
Mouli Grater – A handheld tool used to grate small amounts of cheese,
nuts, chocolate, etc. by placing the food in the rotary grater, applying
pressure to the handles, and turning the crank.
Mousseline – A term describing any sauce in which whipped cream or
beaten egg whites have been added just prior to service to give it a light,
airy consistency.
Moutarde – The French word for “mustard”.
Mull – To flavor a beverage or liquid with various ingredients, usually
spices, by heating it.
Muslin – Also referred to as cheesecloth, loosely woven cloth used for
many different purposes in cooking, like, straining thick liquids such as
sauces and purées.
Mutton – The flesh of a castrated and fattened male sheep that is over one
year old. Mutton is best at the end of the winter and in the spring, in
summer months the odor of the oils from the wool impregnate the flesh
giving it a much stronger smell. Firm, dark red flesh and hard, pearly white
fat are signs of good quality when choosing mutton.
N

Nage – An aromatic court bouillon used for cooking shellfish. The liquid is
usually reserved and served as the accompanying sauce.
Nappe – A French term meaning to cover food with a light, thin, layer of
sauce.
Neige - A French term for egg whites that have been beaten until they form
stiff peaks. They are used in many dessert and pastry preparations.
Niçoise - A name given to various dishes typical of the cuisine found in the
region around the city of Nice, France. The most common ingredients used
are garlic, tomatoes, anchovies, olives, and French green beans.
Noisette – The French word for “hazelnut”, also a small round steak,
usually of lamb or mutton, the cut from the rib or loin.
Non-Reactive - Clay, copper, enamel, glass, plastic, or stainless steel
pans that do not react to the chemical reactions of acids in food. Stainless
steel is the most common non-reactive cookware available as it does not
conduct or retain heat well (it frequently has aluminum or copper bonded to
the bottom or a core of aluminum between layers of stainless steel).
Although expensive, this kind of cookware offers the benefits of a durable,
non-reactive surface and rapid, uniform heat conductivity. Glass cookware
is non-reactive and although it retains heat well it conducts it poorly.
Enamelware is non-reactive as long as the enamel is not scratched or
chipped.
Nouvelle Cuisine – A French term referring to a culinary style and
movement of cookery started in 1972 with the aim of encouraging a simpler
and more natural presentation of food. Advocates of nouvelle cuisine reject
the overrich, complicated and in digestible dishes that are no longer
suitable for generations conscious of the health habits of overeating.
Nutraceutical - A nutraceutical is any food that is nutritionally enhanced
with nutrients, vitamins, or herbal supplements.
O

Oenology – The sciences and study of the manufacturing and maturing of

wines. An oenologist Is basically a wine technician whereas an oenphile is
a wine lover whos knowledge may or may not be as extensive.
Oeuf – The French word for “egg”.
Offal – Also called variety meats, they are the edible internal parts and
some extremities of a carcass. Offal Is divided into two categories, white
and red.

 Red – Kidneys, heart, liver, tongue, liver, and spleen

 White – Bone marrow, testicles, sweetbreads, stomach, mesentery, and
the head.

Oil – A fatty substance that holds a liquid state at normal room

temperatures. Of the many types of oils it is the vegetable oils that are used
in cooking.
Oleaginous Plants – Fruits, seeds, and plants with a fat content of 60 to
40 percent and rich in proteins. Their main uses are as a source for oils, or
roasted and salted for consuming. They include almonds, pistachios,
peanuts, olives, walnuts, etc. and the seeds of sunflower, safflower, poppy,
etc.
On The Half Shell – A culinary phrase used to describe the presentation of
oysters, scallops, etc. whereby they are served on the bottom shell only,
usually on the bed of either crushed ice or rock salt.
Open Faced – A culinary term used in menu descriptions for a dish
consisting of one slice of bread topped with various ingredients which may
be served hot or cold.
Overlap – To arrange prepared foods so that each piece is partially
covered by the next in order to achieve a decorative effect.
P

Paillard – A veal escalope or cutlet that is quickly sautéed and usually

served with an accompanied pan sauce.
Pain – The French word for “bread. Also used to describe a moulded loaf
of forcemeat such as beef, poultry, fish, or vegetable pain, which can be
served hot, cold, or at room temperature.
Palate – The conditioned refinement of the sense of taste. The palate of
experienced food connoisseurs’ can detect the slightest variation or
addition to a particular dish.
Pan – The Spanish word for “bread”.
Pan Sauce – A sauce made by deglazing the sauté pan used to cook
meat, poultry, or fish, etc. with wine, stock or both and adding various
ingredients including herbs, shallots, capers, etc. The liquid is then reduced
to sauce consistency.
Papillote – An Italian term referring to dishes cooked in sealed parchment
paper. Also used in reference to candy or chocolate wrapped in brightly
colored shiny paper with fringed edges.
Parboil – Partially cooking food by blanching in water. This technique is
used particularly for dense foods such as carrots and potatoes, ensuring
that all the ingredients will complete cooking at the same time.
Parchment Paper – A heavy gauge paper with many cooking uses, it is
resistant to moisture, oils, and fat.
Pare – To remove the skin or outer protective layer from foods like fruits
and vegetables. This is done with a paring or tourne knife, or a vegetable
peeler.
Pasteurize – A process in which bacteria is killed by heating milk or other
liquids to moderately high temperatures for a short period of time.
Pastry – A general term for sweet baked goods made of unleavened
dough containing fat, such as butter, flour, and water.
Pastry Blender – A kitchen tool consisting of parallel U-shaped steel wires
with both ends attached to a wooden handle. It is used in making pastry
dough to incorporate a cold fat into a flour mixture by “cutting in” or
blending the ingredients without applying heat.
Pastry Wheel – A small fluted wheel, made of wood, steel, or plastic,
mounted on a handle used to cut pastry into strips or serrated bands for
decorating the top of tarts, pies, etc. or to cut out shapes for fritters and
ravioli.
Pâtisserie – A French term with multiple meanings, the term applies to the
art of the pastry cook, sweet pastries and cakes generally bake in an oven,
and the place where these confections are made and sold.
Pâtissier – The French word for “pastry cook or chef”, primarily used for
producers of sweets or confections, savory pastries are the responsibility of
another chef in large kitchens or hotels.
Peel - Also known as an oven shovel, a long-handled, wide, wooden or
metal spatula-like tool slides quickly and easily under breads or pizzas
placed on a baking stone. Also describing the outer protective cover of
fruits and vegetables.
Pickling - The preserving of food by steeping in a brine of vinegar to which
aromatics have been added.
Pincer – A French culinary term describing the browning of vegetables and
bones to be used in the production of stocks.
Pinch – A culinary term describing a small quantity of usually salt, pepper,
or spices. Taken between the thumb and index finger, the quantity required
of a pinch is equal to ¼ tsp. measured.
Pipe – To force a food substance through a pastry or piping bag. The
shape of the nozzle and the way it is handled determines the final shape of
the preparation.
Piquant - A term used culinarily to describe foods that are agreeably
pungent.
Pistou – French for “pesto”.
Pith – The bitter, spongy layer between the outer peel and the flesh of
citrus fruits.
Pluches – French term for fresh leaves of herbs used to both flavor the
dish, and garnish it. They are added as a final touch to prepared dishes.
Pluck – The process of removing the feathers from a fowl or game bird, the
term is also used in reference to the collective heart, spleen, liver, and
lungs of a slaughtered animal.
Plump – To soak dried foods in a liquid solution until the food softens and
swells slightly from absorption.
Poaching – A method of cooking achieved by gently simmering food in a
liquid. The amount of liquid used depends on the food being cooked.
Pod – The outer covering of legumes such as peas, soybeans, and lentils.
Pollo - The Italian and Spanish word for “chicken”.
Polonaise – A descriptive term referring to recipes derived from Polish
cooking; most notable are preparations of cauliflower and asparagus.
Portefeuille – A French term describing dishes in which the food is stuffed,
folded, or placed in layers. Common preparations of this type are omelets,
gratins, or stuffed pork chops.
Poisson – The French word for “fish”.
Potted – An old method of preserving food by cooking it in fat with a small
amount of liquid. The cooked food is placed in small pots or jars and
covered with a layer of fat creating an airtight seal to protect the food from
bacteria.
Potable – In kitchen terms, it describes a liquid suitable for drinking,
especially in reference to water.
Pot Roasting – A cooking method by which moist heat slow cooks the food
after first being browned in butter, or some other fat, and then covered and
transferred to the oven.
Poularde – The French term for a large chicken or hen suitable for
roasting.
Poulet – A French term for a young spring chicken.
Poultry – The generic term for any domesticated birds raised for the
purpose of food.
Poussin – The French term for very young, small chicken.
Preservation – Used culinarily as a term used to describe perishable food
kept in a consumable state. The main principal of preservation, in any form,
is to stop or slow down development, the actions of microorganisms, and to
avoid exterior deterioration.
Prix Fixe – A French term describing a complete meal served at a set
price.
Proof – To dissolve yeast in warm water to prove that the yeast is alive,
active, and capable of leavening dough for baking.
Protein – Used in professional kitchens as a general term to describe the
meat, poultry, or fish in a presented dish.
Provençale – A French term describing numerous preparations relating to
the use of ingredients in the Provence region of France, including, olive oil,
tomato, and garlic.
Pullet – The name given to a hen that is less than one year old.
Pulverize – To reduce a substance to powder or dust form, this is achieved
by a mortar and pestle, food processor, or blender.
Purée – A smooth and creamy preparation obtained by the use of a food
processor, blender, or pressing cooked foods through a sieve.
Q

Quadriller - To mark the surface of grilled or broiled food with a crisscross

pattern of lines. The scorings are produced by contact with very hot single
grill bars, which brown the surface of the food. Very hot skewers may also
be used to mark the surface.
Quasi – A French term for a cut of veal taken from the rump.
Quenelle – A dumpling made with forcemeat of pork, beef, or fish bound
together with fat and eggs. The term is also used to describe the oval, three
sided shape commonly produced.
Queso – The Spanish word for cheese. Many Latin American cheeses are
called queso followed by an adjective to describe the particular cheeses
characteristics.
Quignon – A term referring to the heel or end cut of a bread loaf.
Quick Breads – A term describing breads that do not require kneading or
time to rise because either baking powder or baking soda are used as the
levener.
R

Rabbit – A burrowing mammal closely related to the hare. Rabbit meat is

very lean but since it is skinned before cooking, it absorbs more of the fat
used to cook it.
Rack – A portion of the rib section of an animal usually containing eight
ribs. The rack is either cut into chops or served whole as with a crown
roast.
Raclette – A cheese fondue from the Valais region of Switzerland,
prepared by holding a half round of the raclette close to an open fire. As the
cheese melts, it is scraped off and shared between guests with a variety of
condiments.
Ragout – In classic French terminology, it was used to describe anything
which stimulated the appetite, the modern term refers to either a stew or
sauce made from meat, poultry, fish, game, or vegetables cut into evenly
size pieces and cooked in a thick sauce, generally well seasoned. There
are two types of ragout; blonde and brown.
Ragu – An Italian red sauce with meat typically served with pasta.
Ramekin – A small, round (3-4 inches in diameter), straight sided soufflé
dish made of ovenproof China or glass used to cook individual portions of
foods or serve cold condiments.
Rancid – A term describing fatty foods or the fat itself which has gone stale
due to oxidation of the fat. This is accelerated by exposure to light, high
temperatures, or prolonged contact with a metallic substance.
Range – A large stove with burners or "eyes" that also has one or more
ovens on the bottom.
Rasher – Either a single slice or serving of meats such as bacon or ham.
Reconstitute – A culinary term meaning to return dehydrated food to its
original state by soaking in water or other liquid.
Reduce – To concentrate or thicken a liquid by boiling or simmering, which
evaporates some of the water and reduces the volume. The finished
product is called a reduction.
Reheat – To bring a prepared food back to the correct temperature suitable
for eating after it has already been cooked and cooled down.
Relish – A condiment originating in India which resembles jelly, but, is
more highly spiced and finely chopped or pureed.
Rennet - A natural enzyme obtained from the stomach of calves or lamb. It
is used to coagulate or curdle milk when making cheese.
Reserve – To set aside ingredients, mixtures, or preparations for later use
in cooking.
Rest – To let meats set before serving so that the muscle fibers relax and
allow the juices to be retained. Also used in baking to indicate placing
dough or batter to one side in a cool place as part of its preparation.
Restaurant – A business establishment where meals are served at set
times either from a fixed menu or a la carte.
Restaurateur – The proprietor or manager of the restaurant.
Rib – A cut of meat taken from the rib section, between the short loin and
the chuck.
Ribbon Stage – A point when beating together egg yolks and sugar one
mixture is sufficiently smooth enough to flow from the spoon or whisk in a
continuous ribbon.
Ris – The French word for "sweetbreads".
Rissolé – A French term for foods that are fried until crispy and golden
brown.
Ristra – A Spanish term for foods that are stung up on rope or twine, used
mainly for drying chiles or for decoration purposes.
Roast – A cut of meat that is large enough to serve more than one person.
Roasting – The cooking of meats, fish, poultry, or game by exposing them
to the heat of an open flame, over a grill, or the radiant heat of an oven.
Roe – The eggs or reproductive glands of fish and shellfish.
Roebuck – A small deer common to German and east European forests.
The flesh of young roebuck is delicate and dark red with no need for
marinating.
Rolling Pin – A kitchen tool used primarily to roll out dough, but has many
other uses as well. Although there are varying types, one characteristic
remains with all, a perfectly symmetrical cylinder top make the dough
evenly flattened.
Rondeau – A cooking pan usually only found in restaurants that is round,
shallow, with straight sides, opposing handles and a lid. It is generally used
for braising, stewing, or oven roasting.
Rotisserie – A rotating spit for cooking meats and poultry, also the shop or
restaurant where spit-roasted meats are prepared and sold.
Rouelle – A round, thick slice of veal cut across the leg commonly used in
roasting or braising, this cut is used to make osso bucco.
Roulade – A French term for any of various preparations which are stuffed
and then rolled.
Roux – A cooked mixture of equal amounts of flour and butter, or other fat,
used to thicken many sauces and stews. The cooking time varies
depending the on the type of the required. The three types of roux are
blonde, brown, and black.
S

Saddle – A cut of meat consisting of the two loins from the rib section to
the haunch or tail, most commonly from hare, rabbit, lamb, or venison.
Salad – A dish of raw or cold, cooked food usually seasoned or dressed
with a cold sauce, served as an hors d’oeuvre, side dish, or appetizer.
Salad Spinner – A kitchen utensil that utilizes centrifugal force to dry
lettuce or washed greens.
Salpicon – A term describing ingredients that are cut into a small dice then
bound with a sauce, either savory or sweet.
Salsa – The Mexican word for "sauce", describing either cooked or raw
preparations.
Salting – An ancient process of preserving meats, mainly pork and fish.
Sasser – A French term describing the cleansing of thin skinned
vegetables through friction by wrapping them in cloth with course salt and
shaking.
Sauce- A hot or cold seasoned or flavored liquid either served with, or used
in the cooking process of a dish, designed to accompany food and to
enhance or bring out its flavor.
Saucisse – The French term for a small sausage.
Saucisson – The French term for a large, smoke cured sausage.
Sauté - A cooking technique which refers to preparing a food quickly in oil
and/or butter over direct heat.
Savory – In cooking terminology, it describes foods that are not sweet, but
piquant and full flavored.
Scald – To heat milk to just below the boiling point.
Scale – A kitchen utensil used to accurately measure the weight of an
ingredient, also the process of removing the scales from fish with a knife or
a fish scaler.
Scant – Not quite up to full measure or slightly less than the required
amount.
Score – To cut narrow gashes in fat to prevent the meat from curling when
cooked. Also used to describe cutting even, shallow lines in cucumbers and
other vegetables with a fork or scoring knife for decorations.
Seafood – A general term describing any fish, shellfish, or mollusk taken
from the oceans that is fit for consumption.
Searing – The browning or caramelizing of a foods surface using direct
heat. Searing seals in the natural juices of foods, brings out the flavor, and
creates a thin layer at the bottom of the pan, which is deglazed and used
for making sauces.
Season – To add an ingredient to foods before, during, or after cooking to
enhance its flavor, but not taking away from the natural flavor of the food.
The term also refers to coating the cooking surface of a new pan or grill
with oil and then heating, this smoothes out the surface of new pots and
pans to prevent foods from sticking.
Seize – Basically the same as searing, the term refers to cooking meat,
poultry, or vegetables with hot fat or oil in a sauté pan until the surface is
brown or caramelized. The purpose of which is to seal in the juices before
final cooking. Also referred to melted chocolate that becomes a hardened
mass when a minute amount of liquid comes in contact.
Service – The manner in which dishes are presented or the grouping of
dishes comprising each part of the meal.
Shank – A cut of meat taken from the front leg of the carcass, though
highly flavorful, extended cooking is required to break down the tough
connective tissues.
Sharpening Steel – A long, thin, grooved rod made of extremely hard, high
carbon steel, diamond steel, or ceramic, used to keep a fine edge on a
blade.
Shellfish – Any of a variety of invertebrate aquatic animals with a hard,
outer protective shell, including both mollusks and crustaceans.
Short Loin – The most tender section of beef, it lies in the middle of the
cattles back between the ribs and sirloin.
Short Rib – The large or top section of the rib cage that is cut into portions
usually 2-3 inches long
Shoulder – A cut of meat referring to the part of the carcass to which the
front legs are attached.
Shred – To use a knife or a grater (a kitchen tool with round, sharp-edged
holes) to cut food into long, thin strands.
Shuck – To remove the natural, outer covering from foods such as shells
from oysters or husks from corn.
Sieve – A kitchen utensil used for sifting dry ingredients or straining liquids.
Sifter – A flour sifter is a sieve that is especially adapted for use with flour.
It is commonly built in the form of a metal cup with a screen bottom and
contains a mechanism (wires that either revolve or rub against the screen
being operated by a crank or a lever) to force the flour through the mesh.
Silver Skin – A tough connective membrane found on cuts of meat where
they attach to certain bones and joints. The silver skin must be removed
before cooking.
Simmer – To cook food slowly in a sauce or other liquid over gentle heat
just below the boiling point.
Singeing – The process of rotating poultry over a flame in order to burn off
any feathers that remain after plucking.
Sirloin – The section of beef between the short loin and the round, the
section is divided into three cuts, the top sirloin contains part of the top loin
muscle of the short loin, the tenderloin which is also a continuation of the
short loin, and the bottom sirloin which has a portion of the sirloin tip from
the round.
Skillet – Once applied to any metal cooking vessel that has a handle, the
term has come to apply, in the U.S., to a metal (usually cast iron) frying
pan.
Skim – To remove fat or floating matter from the surface of a liquid with a
spoon or ladle.
Sliver – A thin cut or serving of food.
Slurry – A mixture of a dry ingredient and water. Cornstarch (preferred for
thickening milk or dairy sauces), arrowroot (great for defatted meat sauces
or broths), potato starch, rice flour, or all purpose flour, the proportion is
one part starch with two parts cold liquid.
Smoke – To expose foods to smoke from a wood fire, using select woods,
for a prolonged period of time. Traditionally used for preservation purposes,
smoking is used as a means of adding natural flavors to food.
Smoke Point – The point when a fat, such as butter or oil, smokes and lets
off an acrid odor. Butter smokes at 350 degrees F., vegetable oil at 445
degrees F., lard at 365 to 400 degrees F., and olive oil at about 375
degrees F.
Smorgasbord - A Swedish buffet of many dishes served as hors d'oeuvres
or as a full meal. Common elements of a smorgasbord are pickled fish,
marinated vegetables, smoked salmon, open faced sandwiches, and hors
d’oeuvers.
Soft Ball Stage – A measurement for cooked sugar whereby a drop of the
sugar is placed in cold water and a soft, pliable ball is produced, the
temperature for this is between 234-240 degrees F.
Soft Crack Stage - A measurement for cooked sugar whereby a drop of
the sugar is placed in cold water and separates into hard, but still pliable
threads, the temperature for this is between 270-290 degrees F.
Soup – Any combination of meats, fish, and/or vegetables cooked in a
liquid that produces a thick, smooth, or chunky consistency.
Spare Rib – The lower portion of the rib cage and breast plate of a pig or
hog.
Spices – Any of a large variety of piquant or aromatic seasonings obtained
from the seeds, stem, root, bark, buds, or fruit of plants and trees. Herbs
refer more to the leaves of said plants.
Spit – A pointed rod on which a portion of meat or a whole animal is
speared for roasting over or in an open flame.
Springform Pan – A pan that has sides that can be removed and the
bottom comes out. Used mostly in baking, the pan has a fastener on the
side that can be opened to remove the rim after the cake is cool. They are
available in a number of sizes, 9- and 10-inch being the most common.
Cheesecakes and tortes are usually baked in this type of pan.
Stabilizing Agent – A food additive used to ensure prolonged consistency
and texture.
Stale – A term describing foods that are no longer fresh due to over
exposure to the elements.
Starch – A type of carbohydrate stored in the components of various
plants.
Steam – To cook foods in a steamer or on a rack over boiling water.
Steaming retains flavor, shape, texture, and nutrients better than boiling or
poaching.
Steep – To soak a dry ingredient in a hot liquid until the flavor is
incorporated into the liquid.
Stew – A method of cooking by which meat and/or vegetables are barely
covered by a liquid and allowed to cook for a substantial period of time.
Stir – To gently agitate ingredients with a utensil to ensure the mixture is
smooth and does not stick to the bottom of the pan.
Stock – The strained liquid resulting from cooked vegetables, meat, and/or
fish in a significant amount of water with aromatics added.
Stoneware – Pottery (usually glazed) that is fired at very high temperatures
that is also nonporous and resistant to chipping. It is best utilized in baking
and slow cooking.
Strain – To separate liquids or dry ingredients from undesired particles by
passing through fine mesh (i.e. a sieve, chinois, etc.)
Stud – A culinary term used to indicate the insertion of flavor or
appearance enhancing ingredients such as, cloves, garlic, etc. into the
surface of a food.
Stuff – To fill the interior of foods with another preparation before or after
cooking.
Suet - White fatty casing that surrounds the kidneys and the loins in beef,
sheep, and other animals. Suet has a higher melting point than butter and
when it does melt it leaves small holes in the dough, giving it a loose soft
texture. Many British recipes call for it to lend richness to pastries,
puddings, stuffings, etc.
Supper – A light meal served in the evening, often after a night out.
Sweat – A cooking technique whereby ingredients are cooked in a small
amount of fat over low heat and then covered. This method allows the food
to soften without browning and retain the natural juices.
Sweetbreads – The two thymus glands of veal, lamb, and pork, located in
the throat and near the heart.
Sweeten – To reduce the sharpness, bitterness, or acidity of a dish by
adding water, cream, sugar, etc. or by extending the cooking time.
T

Tamponner – A French culinary term referring to the technique of placing

flecks or small cubes of butter to on the surface of a sauce or other hot
preparation. This technique is used to prevent a skin from forming on the
top of the sauce while it is kept hot.
Tandoor Oven – A round top oven made of bricks and clay used to cook
foods with direct heat produced from a fire made in the back of the oven.
Tapas – A Spanish custom of serving small portions of food or hors
d’oeuvres while drinking local wines or aperitifs, particularly in the evening.
The term itself comes from the Spanish word for "lid", in reference to the
age old practice of placing a slice of bread over a glass of wine to keep
insects away.
Taste – One of the basic senses by which the flavors of food are
perceived, from a gastronomic point of view, the sense of taste is closely
associated with the sense of smell.
Tempering – A cooking technique whereby chocolate is made malleable
and glossy through a process of heating and cooling.
Tempura – A Japanese technique of batter dipping and deep frying foods,
particularily fish and vegetables.
Thickening – The culinary process used to give body to a liquid. The
French word for thickening is "liason". There are several methods
depending on the ingredients used.

 starch (cornstarch, arrowroot, or ground rice)

 egg yolk, blood, cream, or liver.
 a roux.
 a mixture of egg and flour.
 whipped cream or butter just before service.

Thin – To add a liquid to a preparation in order to make it less thick.

Thread stage – The stage in cooked sugar when a soft thread is produced
when immersed in water. This occurs between 230 – 234 degrees F.
Tongs – A kitchen or serving utensil having two arms with opposing
"spoons" at the ends, either pivoted or connected by a spring.
Tonnato – An Italian word referring to dishes comprised or accompanied
by tuna.
Toss – To turn the ingredients of a salad ensuring they are evenly coated
with seasonings or dressing.
Tourage – The French term for a technique of making puff pastry dough by
continually folding and rolling out the dough to make hundreds of dough
layers that rise when baked.
Tournedo – A cut of beef taken from the tenderloin that is no more or less
than 1 inch thick and 2-21/2 inches in diameter.
Trattoria – An Italian term describing an informal restaurant where simple,
but satisfying meals are served. An informal atmosphere.
Trim – To remove the parts of a food that are not needed for preparation.
Trinity – A Louisiana Cajun/Creole vegetable mixture consisting of an
equal combination of onion, green pepper, and celery used extensively in
these types of cooking.
Tripe – The stomach of an animal used in cooking.
Trivet – A stand used to support hot foods thereby protecting the table it
sits upon.
Trotter – The hoof or foot of an animal that is used in cooking.
Truss – To thread twine through the body of poultry for the purpose of
holding the legs and sometimes the wings in place during cooking.
Turbiner – A French culinary term meaning to freeze ice creams and
sorbets until solid.
Tureen – Any variety of deep, lidded dishes used in the service of hot
liquids (soups, stews, etc.)
Turn – To shape vegetables into a specific shape with a knife.
U

Udder – The mammary gland of a an animal.

Unleavened - Describing any baked good that has no leavener, such as
yeast, baking powder, or baking soda (flat breads).
Unmould – The careful removal of a food shaped in a mould such as
cakes and terrines.
V
Vandyke – To decoratively cut fruits or vegetables in a zig zag pattern
around the circumference.
Vanner – A French term meaning to stir or whisk a mixture until it has
cooled.
Variety Meats – Also called Offal, these are the innards and extremities of
slaughtered animals used in cooking. (see Offal)
Veal – The flesh of calves between 1-3 months old, the pale flesh is a
result of not feeding them grains or grasses which darken the flesh.
Vegan – Referring to dishes prepared absolutely vegetarian, without the
use or contact of any animal product whatsoever.
Venison – A term describing the flesh of deer.
Venue – A French term for the assembly and preparation of confections or
pastries..
Vin – French for "wine".
Vinaigrette – A basic preparation of oil and vinegar, combined and
seasoned.
Vitamin – A water or fat soluble, organic substance contained in foods and
vital for proper growth and development.
Vitello – The Italian word for "veal".
Viticulture – The science or study of wine grapes.
W

Water Bath – An amount of water used to submerse prepared foods in to

either heat or cool them.
Well – The hole made in the middle of a heap of flour to which the liquids
or semi solid ingredients of dough are added.
Whetstone – A stone slab used to sharpen knives.
Whip – To beat ingredients vigorously to incorporate air increasing the
volume of the preparation.
Whisk – A kitchen utensil consisting of a series of wires around a handle
used to whip or mix ingredients.
Wok – A round bottomed cooking vessel used for stir frying, steaming, or
poaching.
X

XXX, XXXX, 10X - An indicator of confectioners' sugar relating to the

number of times it has been ground. The higher the number of X's the finer
the grind.
Y

Yoke - A substance that binds or holds ingredients together.

Yolk - The yellow colored center of an egg.
Z

Zest – The outermost covering of citrus fruits containing aromatic oils.

Zuppa – The Italian word for "soup".
A J
 Abelmoschus esculentus
Synonyms: Okra
 Achira
 Acorn squash
Synonyms: Pumpkin
 Agaricus bisporus
Synonyms: Mushroom
 Agaricus spp.
Synonyms: Mushroom
 Allium Ascalonicum
Synonyms: Eschallot
 Allium ampeloprasum var.
ampeloprasum
Synonyms: Elephant garlic
 Allium ascalonicum
Synonyms: Green Onion
 Allium cepa
Synonyms: Onion
 Allium fistulosum
Synonyms: Green Onion
 Allium porrum
Synonyms: Leek
 Allium sativum
Synonyms: Garlic
 Allium schoenoprasum
Synonyms: Chives
 Allium tuberosum
Synonyms: Chinese Chives
 Allium wakegi
Synonyms: Green Onion
 Aloe
 Aloe vera
Synonyms: Aloe
 Aloysia citrodora
Synonyms: Lemon Verbena
 Aloysia triphylla
Synonyms: Lemon Verbena
 Alpinia galanga
Synonyms: Galanga
 Alpinia officinarum
Synonyms: Galanga
 Anethum graveolens
Synonyms: Dill
 Angled luffa
Synonyms: Chinese okra
 Anise
 Aniseed
Synonyms: Anise
 Jalapeño
 Japanese salad green
Synonyms: Mizuna
 Jerusalem Artichoke
 Jesuit's Tea
Synonyms: Epazote
 Jicama
K
 Kailan
Synonyms: Gailon
 Kale
Related terms: Crucifers
 Kangkong
 Karella
Synonyms: Bitter Melon
 Kohlrabi
Related terms: Asian Vegetables, Crucifers
L
 Lablab Bean
Synonyms: Hyacinth Bean
 Lablab niger
Synonyms: Hyacinth Bean
 Lablab purpureus
Synonyms: Hyacinth Bean
 Lablab vulgaris
Synonyms: Hyacinth Bean
 Lactuca sativa
Synonyms: Lettuce
 Lagenaria siceraria
Synonyms: Bottle Gourd
 Lamb's lettuce
Synonyms: Corn salad
 Leek
 Lemon Thyme
 Lemon Verbena
Related terms: Herbs
 Lemon balm
Related terms: Herbs
 Lemon beebrush
Synonyms: Lemon Verbena
 Lemongrass
Related terms: Herbs
 Lens culinaris
Synonyms: Lentil
 Lentil
 Lentinus edodes
Synonyms: Shiitake
 Lepidium meyenii
Synonyms: Maca
 Anthriscus cerefolium  Lepidium peruvianum
Synonyms: Chervil Synonyms: Maca
 Apium graveolens  Lettuce
Synonyms: Celery  Leucaena leucocephala
 Apium graveolens var. rapaceum Synonyms: Guaje
Synonyms: Celeriac  Lima Bean
 Arctium lappa  Lobok
Synonyms: Gobo Synonyms: Daikon
 Armoracia rusticana  Long Beans
Synonyms: Horseradish  Long gourd
 Arracacha Synonyms: Bottle Gourd
 Arracacia xanthorriza  Long marrow
Synonyms: Arracacha Synonyms: Bottle Gourd
 Arrowroot  Long squash
Synonyms: Achira Synonyms: Bottle Gourd
 Artemesia dracunculus  Loroco
Synonyms: Tarragon  Lotus
 Artichoke  Luffa acutangula
 Arugula Synonyms: Chinese okra
 Ash gourd  Luffa aegyptiaca
Synonyms: Wax gourd Synonyms: Smooth luffa
 Asian Eggplant M
Synonyms: Oriental Eggplant  Maca
 Asian Vegetables  Malabar spinach
Related terms: Bitter Melon, Bok
Choy, Bottle Gourd , Chinese
 Malanga
Cabbage, Chinese Chives, Chinese  Malanga isleña
okra , Choy Synonyms: Taro
Sum , Daikon, Edamame, Fenugreek, Gailon  Mandioca
, Guar, Hyacinth Bean, Kohlrabi, Oriental
Eggplant, Smooth luffa, Snake Gourd, Wax Synonyms: Cassava
gourd  Mangetout
 Asparagus Synonyms: Snow Pea
 Asparagus Pea  Manihot esculenta
Synonyms: Winged Bean Synonyms: Cassava
 Asparagus bean  Manzanilla
Synonyms: Long Beans Synonyms: Chamomile
 Asparagus officinalis  Marjoram
Synonyms: Asparagus Related terms: Herbs
 Aubergine  Mashua
Synonyms: Eggplant
 Masoor
 Auricularia polytricha Synonyms: Lentil
Synonyms: Wood ear mushrooms
 Matai
 Ayote Synonyms: Water Chestnut
Synonyms: Calabaza
 Matricaria chamomilla
Synonyms: Chamomile
B
 Melissa officinalis
 Baby Soybean Synonyms: Lemon balm
Synonyms: Edamame  Mentha piperita
 Bambara groundnut Synonyms: Peppermint
 Bambarra  Mentha spicata
Synonyms: Bambara groundnut
 Bambarra nut Synonyms: Spearmint
Synonyms: Bambara groundnut  Mentha spp
 Basella rubra Synonyms: Mint
Synonyms: Malabar spinach  Methi
 Basil Synonyms: Fenugreek
Related terms: Herbs  Mexican Tea
 Batata Synonyms: Epazote
Synonyms: Sweet potato  Miltomate
 Bean of India Synonyms: Tomatillo
Synonyms: Lotus  Miner's lettuce
 Beans  Mint
 Beet Related terms: Herbs
 Belgium endive  Mizuna
Synonyms: Chicory  Momordica charantia
 Bell pepper Synonyms: Bitter Melon
Synonyms: Pepper  Montia perfoliata
 Benincasa hispida Synonyms: Miner's lettuce
Synonyms: Wax gourd  Mung bean
 Beta vulgaris  Murraya koenigii
Synonyms: Beet Synonyms: Curry Leaves
 Beta vulgaris var. cicla  Mushroom
Synonyms: Swiss Chard  Mustard
Related terms: Crucifers
 Bird’s-eye pepper
 Mâche
 Bitter Gourd
Synonyms: Corn salad
Synonyms: Bitter Melon
 Bitter Melon N
Related terms: Asian Vegetables, Cucurbits  Narrow-leaved Dock
 Black-eyed pea Synonyms: Sorrel
Synonyms: Cowpea  Nasturtium officinale
 Bok Choy Synonyms: Watercress
Related terms: Asian Vegetables, Crucifers  Nelumbo nucifera
 Boniato
Synonyms: Lotus
Synonyms: Sweet potato  Nopal
 Borecole Synonyms: Nopalitos
Synonyms: Kale  Nopalitos
 Bottle Gourd
Related terms: Asian O
Vegetables, Cucurbits, Squash  Oca
 Brassica  Ocimum basilicum
Synonyms: Crucifers Synonyms: Basil
 Brassica campestris  Ocimum sanctum
Synonyms: Bok Choy Synonyms: Holy Basil
 Brassica juncea  Okra
Synonyms: Mustard  Ong Choy
 Brassica napobrassica  Onion
Synonyms: Rutabaga  Opo
 Brassica napus Synonyms: Bottle Gourd
Synonyms: Rape  Opuntia spp
 Brassica oleracea Acephala Group Synonyms: Nopalitos
Synonyms: Collard Greens, Kale  Oregano
Related terms: Herbs
 Brassica oleracea Gongylodes
Synonyms: Kohlrabi
 Brassica oleracea L. var. capitata 
Synonyms: Cabbage
 Brassica oleracea L., Botrytis
Synonyms: Cauliflower
 Brassica oleracea L., Gemmifera
Synonyms: Brussels Sprouts
 Brassica oleracea L., Italica
Synonyms: Broccoli
 Brassica oleracea var. alboglabra 
Synonyms: Gailon
 Brassica rapa
Synonyms: Chinese Cabbage, Turnip
 Brassica rapa var. japonica
Synonyms: Mizuna
 Brassica rapa chinensis
Synonyms: Bok Choy, Choy Sum
 Brassica rapa pekinensis
Synonyms: Chinese Cabbage
 Brassica rapa var. ruvo
Synonyms: Broccoli Rabe
 Brassicaceae
Synonyms: Crucifers
 Broadbean
Synonyms: Fava Bean
 Broccoli
Related terms: Crucifers
 Broccoli Raab
Synonyms: Broccoli Rabe
 Broccoli Rabe
Related terms: Crucifers
 Brussels Sprouts
Related terms: Crucifers
 Buckler's Sorrel
Synonyms: French sorrel
 Buckler-leaved Sorrel
Synonyms: French sorrel
 Burdock
Synonyms: Gobo
 Butternut Squash
Related terms: Cucurbits, Squash
 Button Mushroom
Synonyms: Mushroom
C Synonyms: Tomatillo
 Cabbage
Related terms: Crucifers
 Caigua
 Cajanus cajan
Synonyms: Pigeon Pea
 Oriental Eggplant
Related terms: Asian Vegetables
Oriental radish
Synonyms: Daikon
 Origanum hortensis
Synonyms: Marjoram
 Origanum vulgare
Synonyms: Oregano
 Oxalis tuberosa
Synonyms: Oca
Oyster mushroom
 Oyster plant
Synonyms: Salsify
P
 Pachyrhizus erosus
Synonyms: Jicama
 Paico
Synonyms: Epazote
 Pak-choy
Synonyms: Bok Choy
 Pak-tsoi
Synonyms: Bok Choy
 Parsley
Related terms: Herbs
 Parsnip
 Pastinaca sativa
Synonyms: Parsnip
 Pataste
Synonyms: Chayote
 Pea
Related terms: Snap Pea, Snow Pea
 Pepper
 Peppermint
 Perpetual Spinach
Synonyms: Swiss Chard
 Petroselinum crispum
Synonyms: Parsley
 Phaseolus coccineus
Synonyms: Beans
 Phaseolus lunatus
Synonyms: Lima Bean
 Phaseolus vulgaris
Synonyms: Beans
 Physalis ixocarpa
 Physalis philadelphica
Synonyms: Tomatillo
 Pigeon Pea
 Pimpinella anisum
Synonyms: Anise
 Calabash  Pipian
Synonyms: Bottle Gourd Synonyms: Cushaw Pumpkin
 Calabaza  Pisum sativum
Related terms: Cucurbits, Pumpkin Synonyms: Pea
 Calabaza  Pisum sativum var. macrocarpon
Synonyms: Pumpkin Synonyms: Snap Pea
 Camomile  Pisum sativum var. saccharatum
Synonyms: Chamomile Synonyms: Snow Pea
 Camote  Pleurotus citrinopileatus
Synonyms: Sweet potato Synonyms: Golden oyster mushroom
 Canna achiras  Pleurotus ostreatus
Synonyms: Achira Synonyms: Oyster mushroom
 Canna edulis  Polymnia sonchifolia
Synonyms: Achira Synonyms: Yacon
 Caper  Portulaca oleracea
 Capparis spinosa Synonyms: Verdolaga
Synonyms: Caper  Potato
 Capsicum annuum  Psophocarpus tetragonolobus
Synonyms: Chile/Aji, Pepper Synonyms: Winged Bean
 Capsicum chinense var. Habanero  Pumpkin
Synonyms: Habanero Related terms: Calabaza, Cucurbits, Squash
 Capsicum frutescens  Purple Corn
Synonyms: Tabasco pepper Synonyms: Corn
 Carrot  Purslane
 Casava Synonyms: Verdolaga
Synonyms: Cassava R
 Cassava  Radicchio
 Cauliflower  Radicheta
Related terms: Crucifers
 Celeriac Synonyms: Radicchio
 Celery  Radish
Related terms: Crucifers
 Celery root
 Rape
Synonyms: Celeriac Related terms: Crucifers
 Ceylon spinach  Raphanus sativus
Synonyms: Malabar spinach Synonyms: Radish
 Chamomile  Raphanus sativus var. longipinnatus
Related terms: Herbs
Synonyms: Daikon
 Chamomilla recutita
 Rapini
Synonyms: Chamomile
Synonyms: Broccoli Rabe
 Chard
 Rappini
Synonyms: Swiss Chard
Synonyms: Broccoli Rabe
 Chayote
 Ravaya
 Chenopodium ambrosioides
Synonyms: Eggplant
Synonyms: Epazote
 Red Chard
 Chervil
Synonyms: Swiss Chard
 Chicharo
 Red vine spinach
Synonyms: Pea
Synonyms: Malabar spinach
 Chickpea
 Rheum hybridum
 Chicoria
Synonyms: Rhubarb
Synonyms: Radicchio
 Rheum rhabarbarum
 Chicory Synonyms: Rhubarb
 Chile/Aji  Rhubarb
 Chinese Cabbage  Rice Straw Mushroom
Related terms: Asian Vegetables, Crucifers Synonyms: Straw Mushroom
 Chinese Chives  Rocket salad
Related terms: Asian Vegetables Synonyms: Arugula
 Chinese Winter Melon  Roquette
Synonyms: Wax gourd Synonyms: Arugula
 Chinese broccoli  Rosemary
Synonyms: Gailon Related terms: Herbs
 Chinese chard  Rosmarinus officinalis
Synonyms: Bok Choy Synonyms: Rosemary
 Chinese kale  Rucola
Synonyms: Gailon Synonyms: Arugula
 Chinese leeks  Rugula
Synonyms: Chinese Chives Synonyms: Arugula
 Chinese long bean  Rumex acetosa
Synonyms: Long Beans Synonyms: Sorrel
 Chinese mustard  Rumex scutatus
Synonyms: Bok Choy Synonyms: French sorrel
 Chinese okra  Runner beans
Related terms: Asian Vegetables Synonyms: Green beans
 Chinese water chestnut  Rutabaga
Synonyms: Water Chestnut
S
 Chives
 Choy Sum  Sacred Lotus
Related terms: Asian Vegetables, Crucifers Synonyms: Lotus
 Cicer arietinum  Sage
Related terms: Herbs
Synonyms: Chickpea
 Cichorium endiva  Salicornia
 Salicornia spp.
Synonyms: Endive
 Cichorium endivia latifolia Synonyms: Salicornia
 Salsify
Synonyms: Escarole
 Salvia officinalis
 Cichorium intybus
Synonyms: Sage
Synonyms: Chicory, Radicchio
 Satureja montana
 Cichorium intybus var. crispum
Synonyms: Savory
Synonyms: Frisee
 Savory
 Cilantro
Related terms: Herbs  Scallion
 Claytonia Synonyms: Eschallot, Green Onion
Synonyms: Miner's lettuce  Sea bean
 Claytonia perfoliata Synonyms: Salicornia
Synonyms: Miner's lettuce  Sechium edule
 Cloud ear fungus Synonyms: Chayote
Synonyms: Wood ear mushrooms  Serpent Gourd
 Cluster Bean Synonyms: Snake Gourd
Synonyms: Guar  Shallot
 Cocoyam Synonyms: Eschallot
Synonyms: Malanga  Shiitake
 Cole Crops  Siam
Synonyms: Crucifers Synonyms: Galanga
 Collard Greens  Smallanthus sonchifolius
Related terms: Crucifers Synonyms: Yacon
 Colocasia esculenta  Smooth luffa
Synonyms: Taro Related terms: Asian Vegetables
 Colza  Snake Gourd
Synonyms: Rape Related terms: Asian Vegetables
 Common Sorrel  Snake bean
Synonyms: Sorrel Synonyms: Long Beans
 Common balm  Snap Pea
Related terms: Pea
Synonyms: Lemon balm
 Snap beans
 Congo Pea
Synonyms: Green beans
Synonyms: Pigeon Pea
 Snow Pea
 Coriander Related terms: Pea
Synonyms: Cilantro  Solanum lycopersicum
 Coriandrum sativum Synonyms: Tomato
Synonyms: Cilantro  Solanum melongena
 Corn Synonyms: Eggplant
 Corn salad  Solanum tuberosum
 Courgette Synonyms: Potato
Synonyms: Zucchini  Sorrel
 Cowpea  Southern pea
 Crookneck squash Synonyms: Long Beans
Synonyms: Butternut Squash  Soybean
 Cruciferae Synonyms: Edamame
Synonyms: Crucifers  Sparrow gourd
 Crucifers Synonyms: Caigua
Related terms: Bok Choy, Broccoli, Broccoli
Rabe, Brussels  Spearmint
Sprouts, Cabbage, Cauliflower, Chinese  Spinach
Cabbage, Choy Sum , Collard  Spinach Dock
Greens, Daikon, Kale, Kohlrabi, Mustard, Ra
Synonyms: Sorrel
dish , Rape, Turnip
 Spinach beet
 Cucumber
Related terms: Cucurbits, Squash Synonyms: Swiss Chard
 Cucumis sativus  Spinacia oleraceae
Synonyms: Cucumber Synonyms: Spinach
 Cucurbita maxima  Squash
Related terms: Bottle Gourd , Butternut Squash, Cucumber, Cucurbits, Pumpkin, Summ
Synonyms: Winter Squash
Squash, Winter Squash, Zucchini
 Cucurbita mixta  Straw Mushroom
Synonyms: Cushaw Pumpkin  Sugar snap
 Cucurbita moschata Synonyms: Snap Pea
Synonyms: Butternut Squash, Calabaza  Sugú
 Cucurbita pepo Synonyms: Achira
Synonyms: Pumpkin  Summer Squash
 Cucurbits Related terms: Cucurbits, Squash, Zucchini
Related terms: Bitter Melon, Bottle  Sunchoke
Gourd , Butternut
Squash, Calabaza, Cucumber, Cushaw Synonyms: Jerusalem Artichoke
Pumpkin, Pumpkin, Squash, Summer  Swamp cabbage
Squash, Winter Squash, Zucchini Synonyms: Kangkong
 Cucuzzi  Swede
Synonyms: Bottle Gourd Synonyms: Rutabaga
 Culantro  Swedish turnip
Synonyms: Cilantro Synonyms: Rutabaga
 Curly endive  Sweet Neem Leaves
Synonyms: Frisee Synonyms: Curry Leaves
 Curry Leaves  Sweet potato
 Curry Tree  Swiss Chard
Synonyms: Curry Leaves
 Cush cush
Synonyms: Yampi
 Cushaw Pumpkin
Related terms: Cucurbits
 Cyamopsis tetragonolobus
Synonyms: Guar
 Cyclanthera pedata
Synonyms: Caigua
 Cymbopogon citratus
Synonyms: Lemongrass
 Cynara scolymus
Synonyms: Artichoke
D
 Daikon
Related terms: Asian Vegetables, Crucifers
 Dal
Synonyms: Lentil
 Dandelion Greens
 Dasheen
Synonyms: Taro
 Daucus carota
Synonyms: Carrot
 Dill
Related terms: Herbs
 Dioscorea alata
Synonyms: Yam
 Dioscorea batatas
Synonyms: Yam
 Dioscorea cayenesis
Synonyms: Yam
 Dioscorea rotundata
Synonyms: Yam
 Dioscorea sculenta
Synonyms: Yam
 Dioscorea trifida
Synonyms: Yampi
 Dolichos lablab
Synonyms: Hyacinth Bean
 Dolichos niger
Synonyms: Hyacinth Bean
 Dolichos purpureus
Synonyms: Hyacinth Bean
 Donqua
 Synonyms: Wax gourd
 Donqua melon
Synonyms: Wax gourd
 Dysphania ambrosioides
Synonyms: Epazote
E
 Edamame
Related terms: Asian Vegetables
 Eddoe
Synonyms: Taro
 Edible Burdock
Synonyms: Gobo
 Eggplant
 Egyptian Bean
Synonyms: Hyacinth Bean
 Egyptian Luffa
Synonyms: Smooth luffa
 Eleocharis dulcis
Synonyms: Water Chestnut
 Elephant garlic
 Endive
 Epazote
 Eruca sativa
Synonyms: Arugula
 Eruca vesicaria subsp. sativa
Synonyms: Arugula
 Escarole
 Eschallot
F
 Faba bean
Synonyms: Fava Bean
 Fava Bean
 Fennel
 Fenugreek
Related terms: Asian Vegetables
 Fernaldia pandurata
Synonyms: Loroco
 Field salad
Synonyms: Corn salad
 Foeniculum vulgaris
Synonyms: Fennel
 French beans
Synonyms: Green beans
 French sorrel
 Frisee
G
 Gailan
Synonyms: Gailon
 Gailon
 Related terms: Asian Vegetables
 Galanga
 Galangal
Synonyms: Galanga
 Gandule
Synonyms: Pigeon Pea
 Garbanzo bean
Synonyms: Chickpea
 Garden Sorrel
Synonyms: Sorrel
 Garlic
 Garlic chives
Synonyms: Chinese Chives
 Giant pumpkin
Synonyms: Winter Squash
 Ginger
 Glycine max
Synonyms: Edamame
 Goa bean
Synonyms: Winged Bean
 Gobo
 Golden gram
Synonyms: Mung bean
 Golden oyster mushroom
 Great Burdock
Synonyms: Gobo
 Green Onion
 Green beans
 Green gram
Synonyms: Mung bean
 Guaje
 Guar
Related terms: Asian Vegetables
 Guisantes
Synonyms: Pea
 Gungo Pea
Synonyms: Pigeon Pea
H
 Habanero
 Haricot verts
Synonyms: Green beans
 Helianthus tuberosus
Synonyms: Jerusalem Artichoke
 Herbs
Related
terms: Basil, Chamomile, Cilantro, Dill, Holy
Basil, Lemon balm, Lemon
Verbena, Lemongrass, Marjoram, Mint, Oreg
ano, Parsley , Rosemary, Sage, Tarragon, T
hyme
 Hibiscus esculentus
 Synonyms: Okra
 Hirneola polytricha
Synonyms: Wood ear mushrooms
 Holy Basil
Related terms: Herbs
 Horseradish
 Husktomato
Synonyms: Tomatillo
 Hyacinth Bean
Related terms: Asian Vegetables
I
 Indian Bean
Synonyms: Hyacinth Bean
 Indian Lotus
Synonyms: Lotus
 Indian spinach
Synonyms: Malabar spinach
 Ipomoea aquatica
Synonyms: Kangkong, Ong Choy
 Ipomoea batatas
Synonyms: Sweet potato
 Ipomoea reptans
Synonyms: Kangkong

Airlock
A device used in fermentation which attaches to the lid of the fermentation
vesselbeing used. An airlock is designed to allow fermentation gasses to
escape while keeping any foreign bacteria or oxygen out of the vessel.
LEARN MORE: Choosing the Right Fermentation Supplies
B

Brine
A salt and water solution used to ferment vegetables. The average brine
calls for 1-3 tablespoons of salt per quart of water, depending on the
temperature at which you are fermenting and the vegetable you are
fermenting. The recipe should tell you the correct proportions for your
application.

Brined Pickles
These are fermented vegetables which are fermented in a brine of salt and
water. Vegetables can be pickled whole (cucumbers to make Kosher Dill
Pickles) or chopped into large pieces (carrot sticks, radishes).
LEARN MORE: How to Prepare your Vegetables for Fermentation.
C

Cold Storage
The long-term storage place or time period called for in many lacto-fermented
vegetable recipes. The options for cold storage can include refrigeration,
storage in a cool root cellar or basement, or storage in an unheated room
during cooler weather.
LEARN MORE: How to Know Your Vegetables Are Ready for Cold Storage

Crock
A vessel used in making fermented vegetables. Some old crocks come
without lids while others are designed with airlocked lids, or with a
combination of a water seal and a lid for ease of fermentation.

Culture Starter
An ingredient sometimes used in fermenting vegetables which lends specific
bacteria strains to the fermentation process. While the inclusion of culture
starters does allow for more control, they are not necessary for proper
fermentation.
E

Enzymes
Microorganisms found in raw and fermented foods that work alongside other
microorganisms to break down starches and proteins. Enzymes are present
in the final fermented vegetable and are said to have many health benefits.
F

Fermentation Period
The period of active fermentation generally involving a period of several
days to several months. This is usually done at 50-70 degrees Fahrenheit and
precedes the cold storage period.
GET MORE DETAILS: How Time & Temperature Affect Vegetable
Fermentation

Fermentation Weight
An object often called for in fermented vegetable recipes for weighing the
vegetables down below the level of the brine. These can be made of glass
or ceramic or can be vegetables like heavy cabbage leaves or root vegetable
slices.
LEARN MORE: How to Keep Fermenting Vegetables Submerged Under
Brine
H

Harmful Mold
This is a type of mold to watch out for in fermented vegetables. Harmful
molds are often colorful (black, blue, green, or red). They also often
produce unpleasant odors and flavors. As such, any fermented vegetable with
harmful molds should be discarded.
LEARN MORE: Dealing with Mold on Fermented Vegetables
K

Kahm Yeast
A common white yeast that forms on the surface of fermented foods. This
is described as a non-harmful yeast and can be removed from the surface of
the brine so long as it has not rooted deeply into the brine.
L

Lactic Acid
The organic acid produced by the lactobacilli or lactic acid bacteria. This is
the primary acid produced in the process of fermenting vegetables and
works to substantially lower the pH of the brine.

Lactobacilli
The primary fermentative bacteria present during lactic acid fermentation. This
is the bacteria responsible for the proliferation of lactic acid which is one
of the primary organic acids that work to acidify, and therefore preserve, the
vegetables.

Lacto-Fermentation
Also known as lactic acid fermentation, this is the process by which
vegetables are pickled through the proliferation of lactic acid bacteria and the
production of lactic acid. During the process the bacteria are multiplied as well
as the acids, lowering the pH thereby preserving the vegetables.
LEARN MORE: Busting Lacto-Fermentation Myths
M

Microorganisms
An organism so small it can only be seen using a special device such as a
microscope. In fermentation, several microorganisms are present such as
bacteria, yeasts, and enzymes.
P

Pounder
Often referred to as a kraut pounder, these are wooden utensils designed
to break down the vegetable fibers of self-brining shredded
vegetables such as cabbage. Potato mashers are also often employed,
though pounders specifically designed for fermented vegetables have the
advantage of fitting within the mouth of the fermentation vessel for packing
down the vegetables.
LEARN MORE: Choosing the Right Fermentation Supplies
S

Salt
A primary ingredient in lacto-fermented vegetables. Works to preserve the
texture and flavor of vegetables, slow down the fermentation process, and
create a better pickle with a longer shelf life.
READ ON: How Much Salt?

Self-Brining Pickles
Fermented vegetables made from shredded vegetables mixed with salt.
These sauerkrauts and kimchis tend to make most of their own brine, with
some additional brine called for only in the case that the vegetables
themselves did not contain enough moisture.
W

Whey
The byproduct of straining cultured dairy products such as yogurt or kefir.
This transparent liquid contains lactobacilli and other bacteria and yeast
strains specific to the cultured dairy product. It is often used as a culture
starter in vegetable fermentation, though it is not necessary for successful
fermentation.

List of Vegetables in English

[C] = Countable Noun - [U] = Uncountable Noun

 artichoke [C]
 asparagus [U]
 aubergine [C] and [U] - (called eggplant in United States)
 beet [C] - (called beetroot in British English)
 beetroot [C] and [U] - (called beet in United States)
 bell pepper * [C] - (Just called pepper in British English or with its color beforehand just
as red pepper or green pepper. In Australia and New Zealand it is known as capsicum)
 broccoli [U] - (broccoli is an uncountable noun so there is no plural of broccoli)
  Brussels sprout [C]
 cabbage [C] and [U]
 carrot [C]
 cauliflower [C] and [U]
 celery [U]
 corn ** [U]
 courgette * [C] - (called zucchini in United States)
 cucumber * [C] and [U]
 eggplant * [C] and [U] - (called aubergine in British English)
 green bean * [C] - (sometimes called French bean in the UK)
 green onion [C] - (called spring onion in the British English)
 leek [C]
 lettuce [C] and [U]
 mushroom *** [C]
 onion [C] and [U]
 pea [C]
 pepper [C] - (called bell pepper in British English. In Australia and New Zealand it is known
as capsicum)
 potato [C] and [U] - (the plural of potato is potatoes - potato is sometimes uncountable as
in mashed potato)
 pumpkin * [C] and [U]
 radish [C] - (the plural of radish is radishes)
 spring onion [C] - (called green onion or scallion in United States)
 squash * [C] and [U]
 sweet potato [C] - (kumara in New Zealand)
 tomato * [C] - (the plural of tomato is tomatoes)
 zucchini * [C] - (called courgette in British English)

English Tagalog

vegetable gulay

aubergine talong

bean sitaw

beetroot beetroot

broccoli broccoli

brussel sprout spraut na bruselas

cabbage ripolyo

camote tops talbos ng kamote

carrot karot

cauliflower cauliflower
corn mais

eggplant talong

garlic bawang

ginger luya

horse radish malunggay

kidney bean abitsuwela

leek sibuyas

lettuce litsugas

mustard mustasa

onion sibuyas

parsnip parsnip

pea patani

peanut mani

pechay petsay

potato patatas

soya bean toyo

string bean sitaw

rice palay

rice grain angkak ng palay

squash kalabasa

swede suweko

turnip singkamas

white squash upo

young tender leaves talbos

or Fabaceae (legumes), e.g., mung bean.

AL DENTE:
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.

BAKE:
To cook by dry heat, usually in the oven.

BARBECUE:
Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More
specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue
sauce.

BASTE:
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

BATTER:
A mixture containing flour and liquid, thin enough to pour.

BEAT:
To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

BLANCH:
To immerse in rapidly boiling water and allow to cook slightly.

BLEND:
To incorporate two or more ingredients thoroughly.

BOIL:
To heat a liquid until bubbles break continually on the surface.

BROIL:
To cook on a grill under strong, direct heat.

CARAMELIZE:
To heat sugar in order to turn it brown and give it a special taste.

CHOP:
To cut solids into pieces with a sharp knife or other chopping device.

CLARIFY:
To separate and remove solids from a liquid, thus making it clear.

CREAM:
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed
together, making a smooth, soft paste.

CURE:
To preserve meats by drying and salting and/or smoking.

DEGLAZE:
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried,
sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the
liquid for use as a sauce.
DEGREASE:
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat
hardens and is easily removed.

DICE:
To cut food in small cubes of uniform size and shape.

DISSOLVE:
To cause a dry substance to pass into solution in a liquid.

DREDGE:
To sprinkle or coat with flour or other fine substance.

DRIZZLE:
To sprinkle drops of liquid lightly over food in a casual manner.

DUST:
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-
fashioned way of shaking things together in a paper bag.

FILLET:
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been
boned.

FLAKE:
To break lightly into small pieces.

FLAMBE':
To flame foods by dousing in some form of potable alcohol and setting alight.

FOLD:
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another
substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across
bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl,
until the ingredients are thoroughly blended.

FRICASSEE:
To cook by braising; usually applied to fowl or rabbit.

FRY:
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of
hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.

GARNISH:
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices,
raw vegetables, chopped chives, and other herbs are all forms of garnishes.

GLAZE:
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover
with a thin, glossy icing.

GRATE:
To rub on a grater that separates the food in various sizes of bits or shreds.
GRATIN:
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a
shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is
form.

GRILL:
To cook on a grill over intense heat.

GRIND:
To process solids by hand or mechanically to reduce them to tiny particles.

JULIENNE:
To cut vegetables, fruits, or cheeses into thin strips.

KNEAD:
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.

LUKEWARM:
Neither cool nor warm; approximately body temperature.

MARINATE:
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing
them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt,
pepper, herbs or spices may also be rubbed into meat, poultry or seafood.

MEUNIERE:
Dredged with flour and sauteed in butter.

MINCE:
To cut or chop food into extremely small pieces.

MIX:
To combine ingredients usually by stirring.

PAN-BROIL:
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.

PAN-FRY:
To cook in small amounts of fat.

PARBOIL:
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned
sauce.

PARE:
To remove the outermost skin of a fruit or vegetable.

PEEL:
To remove the peels from vegetables or fruits.

PICKLE:
To preserve meats, vegetables, and fruits in brine.
PINCH:
A pinch is the trifling amount you can hold between your thumb and forefinger.

PIT:
To remove pits from fruits.

PLANKED:
Cooked on a thick hardwood plank.

PLUMP:
To soak dried fruits in liquid until they swell.

POACH:
To cook very gently in hot liquid kept just below the boiling point.

PUREE:
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a
blender or food processor.

REDUCE:
To boil down to reduce the volume.

REFRESH:
To run cold water over food that has been parboiled, to stop the cooking process quickly.

RENDER:
To make solid fat into liquid by melting it slowly.

ROAST:
To cook by dry heat in an oven.

SAUTE:
To cook and/or brown food in a small amount of hot fat.

SCALD:
To bring to a temperature just below the boiling point.

SCALLOP:
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.

SCORE:
To cut narrow grooves or gashes partway through the outer surface of food.

SEAR:
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and
improves appearance.

SHRED:
To cut or tear in small, long, narrow pieces.

SIFT:
To put one or more dry ingredients through a sieve or sifter.
SIMMER:
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be
barely moving, broken from time to time by slowly rising bubbles.

SKIM:
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in
a clear, cleaner-tasting final produce.

STEAM:
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a
rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during
steaming process, if necessary.

STEEP:
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling
point.

STERILIZE:
To destroy micro organisms by boiling, dry heat, or steam.

STEW:
To simmer slowly in a small amount of liquid for a long time.

STIR:
To mix ingredients with a circular motion until well blended or of uniform consistency.

TOSS:
To combine ingredients with a lifting motion.

TRUSS:
To secure poultry with string or skewers, to hold its shape while cooking.

WHIP:
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.